SMASHED BRUSSELS SPROUTS
Smashing Brussels sprouts and covering them with cheese guarantees lots of crispy, crunchy edges! Play with the seasonings and amount of cheese to suit your taste.
Provided by LauraF
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Trim Brussels sprouts and discard any yellow outer leaves.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, about 10 minutes. Drain well, pat dry, and transfer to the baking sheet.
- Toss Brussels sprouts with olive oil, garlic powder, red pepper flakes, salt, and pepper. Spread out evenly on the baking sheet. Use a Mason jar or other heavy object to press Brussels sprouts into flat patties.
- Roast in the preheated oven for 15 minutes. Cover with Parmesan cheese. Broil until cheese starts to brown, about 2 minutes.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.7 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 4.4 g, Protein 5.8 g, SaturatedFat 1.9 g, Sodium 143.9 mg, Sugar 2.6 g
CRISPY SMASHED BRUSSELS SPROUTS
Brussels sprouts get crispy and flavorful in the oven when they're "smashed" and seasoned with Parmesan cheese and everything bagel spice.
Provided by Carolyn Casner
Categories Healthy Brussels Sprouts Recipes
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. Fill a large bowl with ice water.
- 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.
- Drain the sprouts and plunge them into the ice bath. Let stand until cool enough to handle.
- Transfer the sprouts to a clean dish towel and pat dry.
- Spread the sprouts on a large rimmed baking sheet. Drizzle with oil; toss to coat.
- Space the sprouts evenly on the pan then flatten them with the bottom of a mason jar or sturdy glass.
- Roast for 10 minutes. Gently flip the flattened sprouts and sprinkle with Parmesan, seasoning and lemon zest.
- Return to the oven and bake until the cheese has melted, about 5 minutes more.
Nutrition Facts : Calories 154 calories, Carbohydrate 16 g, Cholesterol 2 mg, Fat 8 g, Fiber 7 g, Protein 7 g, SaturatedFat 1 g, Sodium 248 mg, Sugar 4 g
CRISPY BRUSSELS SPROUTS
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F and preheat a fryer or 3 inches oil in a medium heavy-bottomed pot to 350 degrees F. Line a plate with paper towels.
- Layer the bacon on a small sheet pan greased with 1 tablespoon canola oil. Bake until very crispy, 10 to 12 minutes. Remove and set aside until ready to use.
- Using a mandoline, carefully slice the Brussels sprouts paper-thin and sprinkle with salt.
- Drop the Brussels sprouts into the oil and cook, continuously moving them around, until golden brown, 3 to 4 minutes. Drain thoroughly on the paper towels. Add the leeks to the oil and cook for 3 to 4 minutes. Drain and add to the paper towels. Dice the bacon into small bites.
- Place the Brussels sprouts and leeks in a shallow dish and season with salt. Drizzle with the balsamic, then top with the crispy bacon and serve.
SMASHED BRUSSELS SPROUTS
Smashing Brussels sprouts before you roast them results in extra surface area, which translates to more crispy cheesy bits. If you have a meat mallet, it makes the smashing particularly easy and fun, but you can also use a cast-iron skillet or heavy drinking glass or mug.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F with a sheet pan on the bottom rack.
- Bring a large pot of salted water to a boil. Add the Brussels sprouts and boil until tender throughout, 10 to 12 minutes. Drain in a colander and cool under running water. Pat very dry with kitchen towels.
- Flatten each sprout with a meat mallet. Transfer to a large bowl and toss with 1/2 cup of the manchego, the olive oil, smoked paprika, garlic and 1 teaspoon salt. Spread on the preheated sheet pan and roast until crispy on the bottom, 13 to 15 minutes.
- Flip the sprouts and sprinkle with the remaining 1/2 cup manchego. Roast until the tops are browned and crusty and the bottoms are deeply caramelized, 13 to 15 minutes more.
SMASHED BRUSSEL SPROUTS
Make and share this Smashed Brussel Sprouts recipe from Food.com.
Provided by Cosmogirl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and cut the ends off the Brussel sprouts.
- Discard any outer leaves that aren't worthy.
- Steam the sprouts for about 8 minutes or until fork tender.
- While the sprouts are steaming, mix together the olive oil, salt, pepper, garlic and cayenne in a large bowl.
- Preheat oven to 425 degrees.
- Strain the sprouts.
- Using a heavy glass, smash each sprout on a cutting board lined with paper towels.
- Use more paper towels to absorb the water. You want the as dry as possible.
- Add the smashed sprouts to the oil mixture and gently toss together.
- Spread the sprouts into one layer on a foil lined baking sheet.
- Bake for 25-30 minutes. At the 25 minute mark, move or flip the sprouts to brown them more evenly,.
- Sprinkle with parmesan cheese and return to oven for about 5-10 minutes. You want them to be crispy.
Nutrition Facts : Calories 199.3, Fat 15.7, SaturatedFat 3, Cholesterol 5.5, Sodium 270, Carbohydrate 11.4, Fiber 4.5, Sugar 2.6, Protein 6.4
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