Small Batch Smashed Brussels Sprouts
These crispy smashed Brussels sprouts are roasted to perfection with olive oil, garlic, and cheese. This easy small batch recipe is a flavorful side dish for one or two!
Servings: 1 serving
Equipment
Ingredients
- ¼ pounds Brussels sprouts -cleaned and trimmed
- 1 tablespoon olive oil
- 1 peeled garlic clove -minced
- ¼ teaspoon kosher salt -divided
- ⅛ teaspoon coarsely ground black pepper
- ¼ cup shredded mozzarella cheese or use your favorite cheese
- 1 teaspoon grated Parmesan cheese
Instructions
- Preheat the Oven: Heat oven to 425°F (220°C). Prepare an ice bath by filling a bowl with ice water; set aside.
- Blanch the Brussels Sprouts: Bring a medium pot of water to a boil over medium-high heat. Add ⅛ teaspoon salt and the Brussels sprouts. Cook for 8–10 minutes until bright green and tender.
- Cool and Drain: Transfer sprouts to the ice bath for 3 minutes, then drain.
- Smash and Season: Place sprouts on a baking sheet. Use the bottom of a glass to press each one into a flat disc. Toss with olive oil, minced garlic, ⅛ teaspoon salt, pepper, mozzarella, and Parmesan.
- Bake: Roast for 10–15 minutes until the bottoms are golden and the cheese is melted.
- Serve: Enjoy warm.
Notes
- Choose Similar Sizes: This helps them cook evenly.
- Don’t Over-Boil: Cook just until tender to avoid mushy sprouts.
- Get Them Crispy: Pat dry before roasting for the best texture.
- Cheese Timing: Add cheese in the last few minutes for a golden, melty finish.
Nutrition
Serving: 1serving | Calories: 278kcal | Carbohydrates: 11g | Protein: 12g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 280mg | Potassium: 441mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1044IU | Vitamin C: 96mg | Calcium: 244mg | Iron: 2mg
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