Smashed Brussels Sprouts

Smashed Brussels Sprouts take the most tantalizing part of any roasted vegetable—the crispy, caramelized bits on the outsides—from enticing feature to star attraction. This method for cooking Brussels sprouts is ALL ABOUT the crispy!

Crispy smashed Brussels sprouts on a sheet pan

If you are the person in your household who tries to get to the sheet pan of roasted Brussels sprouts first to snag the darkest, crispiest ones before anyone else can get to them, then smashed Brussels sprouts are the side dish for you.

The “smashed” technique we’re deploying here is not new. I borrowed it from smashed potatoes, which are a steakhouse favorite and outrageously delicious, even if  like me, you aren’t usually a white potato fan. It’s the power of the crispy!

Smashing consists of first parboiling the Brussels sprouts in salted water to soften them up a bit (not enough to fully cook them through), arranging them on a baking sheet, then with the bottom of a sturdy drinking glass, pressing on them firmly (a.k.a. smashing them) to spread them out. The smash increases the surface area of each Brussels sprout. Then, they go into the oven to roast.

More surface area = more caramelization = more crispy = MAX DELICIOUS.

Whether you are Brussels sprouts shy or their biggest fan, I hope you’ll give this “smashed” style a try.

The B. sprouts skeptics will appreciate the light char from the oven and (should you so choose to add it) the sprinkle of Parmesan cheese.

The aficionados will appreciate the smash-and-roast as a new, more elevated way to enjoy Brussels sprouts. While I adore everyday recipes like these classic Oven Roasted Brussels Sprouts, these Sautéed Brussels Sprouts, and lately Roasted Frozen Brussels Sprouts, every now and again, it’s fun to try something different. (more…)

The post Smashed Brussels Sprouts is found on Well Plated by Erin.

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