Smashed Brussels Sprouts
This recipe for Smashed Brussels Sprouts gives you crisp edges, a glossy balsamic drizzle, and a guaranteed dinner win.
Servings: 6 servings
Ingredients
- 1½ pounds Brussels sprouts trimmed, and left whole
- 2 tablespoons olive oil plus more for the baking sheet
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup balsamic glaze
Instructions
- Preheat the oven to 450ºF. Bring a pot of water to a boil over high heat. Add the Brussels sprouts to the boiling water and cook just until fork-tender, about 10 minutes. Drain well.
- Let the sprouts cool for 5 minutes in the colander to release more water. Then, pat dry with a clean towel before smashing; residual water will keep them from crisping.
- Lightly coat a baking sheet with oil and spread the Brussels sprouts across the pan. Grease the bottom of a heavy measuring cup or glass jar and use it to press down and flatten each sprout until they're a half inch thick.
- Drizzle the smashed Brussels sprouts with oil and sprinkle with salt and pepper. Roast 15 minutes, until the edges have browned and are beginning to crisp. Remove from the oven, flip the sprouts over, and roast an additional 10 minutes.
- Remove from the oven and drizzle with balsamic glaze before serving.
Video
Nutrition
Calories: 106kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 222mg | Potassium: 441mg | Fiber: 4g | Sugar: 4g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg