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Crispy Smashed Brussels Sprouts
Smashed Brussels sprouts are a flavorful veggie side dish. Learn how to achieve the crispy on the outside, tender on the inside texture.
Ingredients
- 1 ½ poundsmedium to large brussels sprouts, trimmed (16-18)
- 2 tablespoonsextra-virgin olive oil
- 2 tablespoonsgrated parmesan cheese
- 2 teaspoonseverything bagel seasoning
- zest from 1 large lemon
Directions
- 1
Preheat oven to 425°F. Fill a large bowl with ice water.
- 2
Bring a large saucepan of lightly salted water to a boil. Add Brussels sprouts, reduce heat to maintain a lively simmer and cook until just tender when pierced with a skewer, 8 to 10 minutes.
- 3
Drain the sprouts and plunge them into the ice bath. Let stand until cool enough to handle.
- 4
Transfer the sprouts to a clean dish towel and pat dry.
- 5
Spread the sprouts on a large rimmed baking sheet. Drizzle with oil; toss to coat.
- 6
Space the sprouts evenly on the pan, then flatten them with the bottom of a Mason jar or sturdy glass.
- 7
Roast for 10 minutes. Gently flip the flattened sprouts and sprinkle with Parmesan, everything bagel seasoning and lemon zest.
- 8
Return to the oven and bake until the cheese has melted, about 5 minutes more.