Easy Cheesy Smashed Brussels Sprouts is a quick and easy side dish that transforms Brussels sprouts into a crispy, cheesy delight. This crowd-pleasing side dish is perfect for weeknight dinners or holiday gatherings. Elevate your Brussels sprouts game with this simple yet delicious recipe.
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Ingredients - Here's What You'll Need
Steps to Make Easy Cheesy Smashed Brussels Sprouts
- Preheat oven to 425°F. Line one half-sheet pan with a double layer of paper towels and another half-sheet pan with non-stick, extra-wide, heavy-duty aluminum foil or parchment paper, and set both pans aside until ready to use. Bring a large pot of well-salted water to boil, reserving one teaspoon of Kosher salt to use later.
- Add the Brussels sprouts, and once the water returns to boil, cook for eight minutes until bright green and tender. While the sprouts are cooking, prepare an ice bath.
- Drain the sprouts in a colander and immediately add to the prepared ice bath to stop them from cooking.
- Once all the ice has melted, the sprouts should be cooled. Transfer them to the paper towel-lined baking sheet to dry. Place more paper towels on top to help absorb some of the water.
- Dry the bowl used for the ice bath. Then, add the minced garlic, thyme, black pepper, the remaining teaspoon of Kosher salt, and olive oil.
- Whisk everything in the bowl together. Then, add the dried Brussels sprouts and stir to coat them in the oil mixture.
- Spread the Brussels sprouts on the foil-lined baking pan.
- Use the bottom of a glass or jar to smash the Brussels sprouts flat.
- Sprinkle the tops of the Brussels sprouts with freshly grated Parmesan and shredded mozzarella cheese.
- Bake in 425°F oven for 25 minutes, or until the cheese is melted and golden. Sprinkle with freshly minced parsley and serve warm.
Elevate your side dish game with these simple yet delicious, Easy Cheesy Smashed Brussels Sprouts. They're perfect for a weeknight dinner or a holiday side dish. This recipe is sure to please even the pickiest eaters.
Recipe Tips and Tricks
- Select Brussels sprouts on the smaller size, they will be easier to smash.
Other Great Holiday Side Dishes
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Recipe
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Easy Cheesy Smashed Brussels Sprouts
Equipment
- Large Pot
- colander
- Large Bowl
- Ice
- Paper Towels
- 2 half sheet pans
- Non-stick Extra-Wide Heavy-Duty Aluminum Foil, or parchment paper
- Glass or Jar to smash the sprouts
Ingredients
- 1 ½ lbs Brussels Sprouts
- 2 tbs Olive Oil
- 3 cloves Garlic minced
- 1 teaspoon Fresh Thyme minced
- 2 tbs Kosher Salt divided
- 1 teaspoon Freshly Ground Black Pepper
- 4 oz Mozzarella Cheese freshly shredded
- 1 oz Parmesan Cheese freshly grated
- 1 tbs Fresh Parsley minced
Instructions
- Preheat the oven to 425°F. Line one half-sheet pan with a double layer of paper towels and another half-sheet pan with non-stick, extra-wide, heavy-duty aluminum foil or parchment paper. Set both pans aside until ready to use.
- Add Kosher salt, reserving one teaspoon to use later, to a large pot of water and to boil. Add the Brussels Sprouts, and once the water returns to boil, cook for eight minutes until bright green and tender. While the sprouts are cooking, prepare an ice bath.
- Drain the sprouts in a colander and immediately add to the prepared ice bath to stop them from cooking.
- Once all the ice has melted, the sprouts should be cooled. Transfer them to the paper towel-lined baking sheet to dry. Place more paper towels on top to help absorb some of the water.
- Dry the bowl used for the ice bath. Then, add the minced garlic, thyme, black pepper, the remaining teaspoon of Kosher salt, and olive oil. Whisk everything in the bowl together. Add the dried Brussels sprouts and stir to coat them in the oil mixture.
- Spread the Brussels sprouts on the foil-lined baking pan. Smash them flat with the bottom of a glass or jar. Sprinkle the tops of the Brussels sprouts with freshly grated Parmesan and shredded mozzarella cheese.
- Bake in 425°F oven for 25 minutes, or until the cheese is melted and golden. Sprinkle with freshly minced parsley and serve warm.
- Yield 6 servings.
Tips/Notes
- Select Brussels sprouts on the smaller size, they will be easier to smash.
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