Description
This recipe transforms Brussels sprouts into a shatteringly crispy, savory, and utterly addictive side dish. By par-boiling, smashing, and then roasting them at a high heat, we create maximum surface area for crispiness. Finished with salty Parmesan and a tangy balsamic drizzle, this is a total game-changer for a healthy side dish.
Ingredients
Units
Scale
- 1 1/2 pounds Medium Brussels Sprouts, trimmed
- 2 tablespoons Extra-Virgin Olive Oil
- 1/4 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Ground Black Pepper
- 2 tablespoons Grated Parmesan Cheese
- 1 tablespoon Balsamic Vinegar
Instructions
- Preheat Oven and Prepare Ice Bath: Preheat your oven to a hot 425°F (220°C). Fill a large bowl with cold water and plenty of ice. Set this “ice bath” aside near your stove.
- Par-Boil the Brussels Sprouts: Bring a large saucepan of salted water to a rolling boil. Add your trimmed Brussels sprouts. Reduce the heat to maintain a lively simmer and cook for about 8 minutes, or until just tender when pierced with a paring knife.
- Shock and Dry the Sprouts: Immediately drain the sprouts in a colander and plunge them directly into the ice bath to stop the cooking. Let stand until cool enough to handle, then transfer to a clean dish towel and pat completely dry.
- Smash the Sprouts: Spread the dried Brussels sprouts in a single layer on a large, rimmed baking sheet. Use the flat bottom of a sturdy glass or measuring cup to firmly press down on each sprout, “smashing” it into a flat patty.
- Season and Roast: Drizzle the smashed sprouts with olive oil, sprinkle with salt and pepper, and gently toss to coat. Arrange them back into a single layer. Sprinkle the grated Parmesan cheese evenly over the tops. Roast in the 425°F oven for 5 to 7 minutes, until the Parmesan is melted and starting to brown.
- Drizzle with Vinegar and Serve: Remove the baking sheet from the oven. While the sprouts are still sizzling hot, drizzle the balsamic vinegar evenly over them. Serve immediately.
Notes
- Step 2 Tip: You want the sprouts just tender enough to pierce, but not falling apart or mushy. This step is key to a perfectly “smashable” sprout.
- Step 3 Tip: “Shocking” the sprouts in an ice bath instantly stops the cooking and locks in that beautiful, vibrant green color.
- Step 3 Tip: Water is the enemy of crispiness! Pat the sprouts completely dry before the next step.
- Step 4 Tip: Don’t obliterate them! You just want to flatten them. These new craggy, rough edges are what will become those irresistibly crispy, golden-brown bits.
- Note: This dish is an excellent source of Vitamin C and Vitamin K.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Appetizer
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 148 kcal
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 5 mg
