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Crispy Smashed Brussels Sprout Parmesan

This crispy smashed Brussels sprout Parmesan recipe is bursting with flavor, perfect for a comforting side dish.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Brussels sprouts, trimmed and halved
  • 3 tbsp olive oil, divided
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup grated Parmesan cheese For melting over the sprouts
  • 2 cloves garlic, minced
  • 1 tbsp balsamic glaze, for drizzling
  • Fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and boil for 5 to 6 minutes until they are just fork-tender but not mushy. Drain them well and pat dry with a kitchen towel or paper towels.
  2. Preheat your oven to 425°F. Drizzle a large baking sheet with 1 tablespoon of olive oil and spread it evenly.
  3. Place the Brussels sprouts cut-side down on the prepared baking sheet and gently press down on each sprout to flatten slightly.
  4. Drizzle the remaining 2 tablespoons of olive oil over the sprouts, and sprinkle with kosher salt, black pepper, and minced garlic. Roast in the preheated oven for 20 to 22 minutes.
  5. Remove the roasted sprouts from the oven. While they are still hot, sprinkle the grated Parmesan cheese over the top and drizzle with balsamic glaze.
  6. Garnish with chopped parsley and serve warm.

Notes

This dish keeps well in the fridge and can be reheated easily without losing its crispness. Store in an airtight container for up to 3 days.