Crispy Smashed Brussels Sprouts
Crispy smashed Brussels sprouts turn tender sprouts into golden, crunchy bites with a savory Parmesan finish. They pair perfectly with a simple garlic lemon aioli.
Servings 6 people
Calories 129kcal
Ingredients
- 2 lbs fresh Brussels sprouts trimmed
- ¼ cup water
- 2 tablespoons olive oil
- 1 ½ teaspoons garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup Parmesan cheese freshly shredded or grated
Easy Aioli
- ½ cup mayonnaise
- 1 ½ tablespoons lemon juice
- 1 teaspoon garlic minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper and set it aside.
- Rinse the Brussels sprouts, trim off the dry stem ends, and remove any yellow or damaged outer leaves.
- Place the Brussels sprouts in a large microwavable bowl and add water. Cover tightly with plastic wrap, and microwave on HIGH until just tender, 6 to 8 minutes. Remove plastic wrap and drain.
- Place the sprouts on the prepared baking sheet. Using the flat bottom of a measuring cup or mug, smash each Brussels sprout, and pat dry with paper towels.
- Drizzle the sprouts with extra-virgin olive oil, then scatter the minced garlic, kosher salt, and black pepper, tossing to coat. Bake for 15 minutes.
- Remove from the oven, sprinkle with grated Parmesan cheese, then bake for an additional 4-5 minutes. Serve with aioli.
Easy Aioli
- Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl until well combined.
Notes
- Dry the sprouts well after smashing for the crispiest results.
- For extra flavor, add a dash of smoked paprika or lemon zest.
- Store leftovers in the fridge and reheat in the oven until crisp.
Nutrition
Calories: 129kcal | Carbohydrates: 14g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 515mg | Potassium: 598mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1184IU | Vitamin C: 129mg | Calcium: 132mg | Iron: 2mg