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Smashed Brussels Sprouts with Cheesy Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 126 reviews
  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 to 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Smashed Brussels Sprouts recipe transforms tender, blanched Brussels sprouts into crispy, cheesy delights perfect for a flavorful side dish. The sprouts are blanched to perfection, smashed flat for extra crispiness, then baked with garlic, thyme, mozzarella, and Parmesan until golden and melty. Garnished with fresh parsley, this easy and delicious recipe delivers a satisfying blend of textures and flavors.

Ingredients

Scale

Brussels Sprouts

  • 2 lb. Brussels sprouts

Seasoning and Cheese

  • 2 tbsp. extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp. freshly chopped thyme
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup shredded mozzarella
  • 1/4 cup freshly grated Parmesan

Garnish

  • Freshly chopped parsley, for garnish

Instructions

  1. Preheat Oven and Prepare Ice Bath: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking. Fill a large bowl with ice water to create an ice bath, which will be used to rapidly cool the Brussels sprouts after blanching.
  2. Blanch Brussels Sprouts: Bring a large pot of salted water to a rolling boil. Add the Brussels sprouts and cook until they turn bright green and become very tender, about 8 to 10 minutes. Immediately transfer them to the prepared ice bath to stop the cooking process and preserve their vibrant color, then drain them well.
  3. Season and Smash: Place the drained Brussels sprouts on the lined baking sheet. Drizzle with the olive oil, then sprinkle minced garlic and fresh thyme over them. Use the bottom of a small glass or mason jar to press down on each Brussels sprout, smashing it flat into a patty. Season each with kosher salt and freshly ground black pepper. Sprinkle shredded mozzarella and grated Parmesan evenly on top of each smashed sprout.
  4. Bake to Crisp and Melt: Bake in the preheated oven for 20 to 25 minutes, or until the bottoms of the Brussels sprouts are crispy and the cheese on top is melted and golden brown.
  5. Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley. Serve the smashed Brussels sprouts warm as a delicious side dish or appetizer.

Notes

  • Be sure to drain the Brussels sprouts well after the ice bath to avoid excess moisture that can prevent crispiness.
  • You can substitute mozzarella with other melting cheeses like provolone or fontina for different flavors.
  • For extra flavor, sprinkle a pinch of red pepper flakes before baking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet for crispiness.
  • This recipe pairs nicely with roasted meats or as a hearty vegetarian side.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 150
  • Sugar: 2g
  • Sodium: 250mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 15mg

Find it online: https://piesbypaula.com/smashed-brussels-sprouts-with-cheesy-topping-recipe/