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
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
EASY SMASHED BRUSSELS SPROUTS
You'll make a Brussels sprouts believer out of anyone with these delicious sprouts.
Provided by Jonathan Charbz
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of cold water to a boil. Drop Brussels sprouts in the boiling water and cook until softened, 7 to 9 minutes, depending on their size. Strain and transfer to an ice bath to stop cooking. Strain once cooled and spread out on paper towels to dry. Pat the tops dry as well.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place Brussels sprouts on a large baking sheet and smash with the bottom of a mason jar. Pat dry with a paper towel to soak up any additional liquid. Drizzle with olive oil and sprinkle generously with sea salt and pepper. Sprinkle pepper flakes over top, then shake the tray a bit to distribute the oil and spices.
- Bake in the preheated oven for 15 minutes. Gently flip sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until sprouts are soft and cheese is melted, 10 to 15 more minutes.
- Remove from the oven and set the tray on a wire cooling rack. Squeeze lemon over top, then transfer sprouts to a serving plate.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 11.6 g, Cholesterol 15.5 mg, Fat 11.4 g, Fiber 4.7 g, Protein 8.7 g, SaturatedFat 3.6 g, Sodium 207.2 mg, Sugar 2.6 g
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.
MASHED BRUSSELS SPROUTS WITH PARMESAN AND CREAM
Brussels sprouts are my new favourite vegetable and this recipes from the Guardian newspaper looks very tempting, though I haven't tried it yet. The 20 minutes cooking time is an estimate.
Provided by Sackville
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 175 C or 350°F.
- Clean up the sprouts by removing any outside leaves that look a bit old and then parboil them in unsalted water for about 4-6 minutes.
- Drain and put in a food processor, along with the cream and some salt and pepper.
- Whizz for about 20 seconds until they're just roughly chopped but not a purée.
- Stir in the parmesan, leaving a bit aside.
- Put in an ovenproof dish and sprinkle the remaining parmesan over the top.
- Bake until the top gets a fine, crunchy crust.
Nutrition Facts : Calories 546.5, Fat 39.4, SaturatedFat 23.6, Cholesterol 132.2, Sodium 679.6, Carbohydrate 30.2, Fiber 9.8, Sugar 6.9, Protein 25.5
BRUSSELS SPROUTS
Heather gave me this recipe. She said she never liked "those things!" until her mother had a dinner party and fixed them like this. I like them no matter how they are fixed, but must admit, these are one of my favorite ways of having brussels sprouts.
Provided by Sweetiebarbara
Categories Vegetable
Time 20m
Yield 1 dish of lovely vegetable, 2 serving(s)
Number Of Ingredients 4
Steps:
- Saute garlic in olive oil over medium heat until golden, then discard.
- Slice brussels sprouts in half lengthwise.
- Saute brussels sprouts, face down, in garlic flavored oil until golden, and bright green.
- Sprinkle with cheese and serve.
Nutrition Facts : Calories 102.7, Fat 7.3, SaturatedFat 1.1, Sodium 24.2, Carbohydrate 8.6, Fiber 3, Sugar 2, Protein 3
SMASHED SPROUTS MASH WITH CHESTNUTS
This veggie side is perfect for those who love the taste of Brussels sprouts but don't like the texture
Provided by Good Food team
Categories Buffet, Side dish
Time 17m
Number Of Ingredients 5
Steps:
- Put the sprouts in a large pan, cover with boiling water and cook for 8-10 mins or until very tender. Drain, and leave to steam-dry for a few mins. Tip back into a saucepan and mash to a chunky texture with a potato masher. Add the butter, cream and nutmeg, and season well. Cook for a further 2 mins. Mix in half the chestnuts, then sprinkle over the remaining chestnuts to serve.
Nutrition Facts : Calories 184 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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