Description
Deliciously crispy smashed Brussels sprouts baked to perfection and topped with savory Parmesan cheese and fresh herbs. This easy-to-make side dish features tender sprouts boiled and blanched before being smashed, coated with garlic butter, and baked until golden and crispy. A perfect accompaniment to any meal, bursting with flavor and texture.
Ingredients
Scale
Vegetables
- 2 lbs. Brussels sprouts (ends trimmed)
Butter Sauce
- 4 tablespoons butter (melted)
- 4 cloves garlic (crushed)
- 1 teaspoon thyme (fresh, finely chopped)
- 1 ¼ teaspoons salt (to taste)
- ¼ teaspoon black pepper (to taste)
Cheese
- ½ cup grated Parmesan cheese (divided)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get it ready for baking the Brussels sprouts crispy.
- Boil and Blanch the Brussels Sprouts: Bring a large pot of water to a boil. Add the trimmed Brussels sprouts and cook for 10 minutes until tender. Drain them and immediately place them into an ice bath to halt cooking and keep their vibrant color. Once cooled, remove and dry them thoroughly to ensure crisping during baking.
- Smash the Sprouts: Line a large baking sheet with parchment paper. Arrange the Brussels sprouts cut side up, about 1 inch apart. Using a flat-bottomed glass or similar object, press down on each sprout to flatten it to approximately ½ inch thick.
- Coat with Butter and Parmesan: In a small bowl, whisk together melted butter, crushed garlic, fresh thyme, salt, and pepper. Drizzle or spoon this mixture evenly over each smashed sprout. Sprinkle ¼ cup of the grated Parmesan cheese over all the sprouts.
- Bake in Oven: Place the baking sheet in the preheated oven and bake for 20 to 22 minutes or until the Brussels sprouts edges are crispy and the Parmesan cheese is lightly browned, indicating a perfect savory crust.
- Add More Cheese and Herbs: Just before serving, sprinkle the remaining ¼ cup of Parmesan cheese over the sprouts along with additional fresh thyme if desired, adding a fresh herbal note and extra cheesy flavor. Serve warm and enjoy!
Notes
- Drying the Brussels sprouts thoroughly after the ice bath is crucial to achieve maximum crispiness during baking.
- Use a flat-bottomed glass or sturdy spatula to gently but firmly smash the sprouts to ensure even cooking and crisp edges.
- Feel free to adjust the amount of garlic and thyme according to your taste preference.
- If Parmesan is unavailable, other hard cheeses like Pecorino Romano can be used as a substitute.
- This dish pairs well with roasted meats or can be served as a flavorful vegetarian side.
