This Smashed Brussels Sprouts Recipe will make a brussels sprouts lover out of anyone! They are crispy, cheesy and will be your new favorite side dish.
I mentioned on my Brussels Sprouts Dip recipe that I am on a never ending quest to get everyone to fall in love with Brussels Sprouts. I am firmly in the camp that these cruciferous veggies got a bad rap over the years because people weren’t cooking them right. Often over boiling them resulting in a super unpleasing mushy texture.
Those days are over friends, Crispy Smashed Brussels Sprouts are going to be your new favorite side dish to make. Texture is everything when it comes to brussels sprouts and crispy ones reign supreme. I kid you not when I tell you even my kiddos loved these crushed brussels. How could they not? These babies are perfectly (yet simply) seasoned and have a sprinkling of white cheddar that gets those edges super crispy.
Gosh my mouth is watering just thinking about them. So what do you say? Let’s make ’em!
Here’s what you’ll need:
BRUSSELS SPROUTS: When buying brussels sprouts look for ones that are firm and heavy for their size. You also want them to be a bright green while avoiding the ones with yellowing leaves. Keep in mind that smaller sprouts will be more tender and sweeter than their larger counterparts.
EXTRA VIRGIN OLIVE OIL: This will help brown the brussels sprouts in the oven.
GRANULATED GARLIC/SALT/PEPPER: This combination of seasonings is so simple yet it is one of my absolute favorites. You can substitute garlic powder for the granulated garlic. If you use garlic salt, omit the additional salt.
CHAMPAGNE VINEGAR: I love the pop of acidity and tang that a splash of vinegar adds to brussels sprouts. Champagne vinegar is much lighter in flavor than other vinegars and has a slight fruity/floral flavor. If you don’t have it on hand, you can substitute white wine, rice or sherry vinegar.
EXTRA SHARP WHITE CHEDDAR: I used Tillamook Extra Sharp White Cheddar which is my absolute favorite. Parmesan cheese would also be fantastic with these.
Just a few simple steps is all you need to do. Let’s walk through them.
STEP #1: Preheat oven to 425 degrees F. Parboil the brussels. Parboiling means that you’ll be boiling them just until they are fork tender. Then you dunk them in ice water to stop the cooking. These tender brussels will be much easier to “smash”.
STEP #2: Pat them dry with a paper towel. Drying them is going to help them get crispy when they are cooking. If they are too wet they are more likely to steam.
STEP #3: Place brussels sprouts in a bowl and add olive oil, granulated garlic, salt, pepper, champagne vinegar and 1/4 cup shredded white cheddar. Toss to coat completely.
STEP #4: Place the brussels sprouts a couple of inches apart on a baking sheet. Use the bottom of a mason jar (or glass) to smash them flat.
STEP #5: Bake in preheated oven for 25 minutes. Remove from oven and sprinkle with remaining cheese. Cook an additional 5 minutes or until the cheese is browned.
I am super confident that this recipe is going to be one of your new favorite ways to prepare brussels sprouts and if you’re looking for even more delicious ways, check out these recipes:
For a slightly spicy twist, try these Cajun Roasted Brussels Sprouts.
Why not try throwing them on the grill?? Grilled Brussels Sprouts and Kielbasa Kebab.
Brussel Sprouts Gratin is will be the hit of your next holiday celebration!
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