Crispy Smashed Brussels Sprouts
If you haven’t tried Brussels sprouts with cheese, you’re missing out! This recipe calls for our pre-cut Brussels topped with Parmesan cheese and baked until extra crispy. It’s a side dish you’ll be proud to serve this Thanksgiving!
Course: Sides
Servings
4
servingsPrep time
5
minutesCook time
30
minutesIngredients
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
2 teaspoons Everything But The Bagel seasoning
Zest from one large lemon
Directions
- Preheat oven to 425º. Fill a large bowl with ice water.
- Bring a large saucepan of salted water to a boil. Add Brussels, reduce heat, and cook until tender, about 8-10 minutes.
- Drain the Brussels, then plunge into ice bath. Let them cool, then pat dry.
- Spread Brussels on a large baking sheet. Drizzle with oil, and toss to coat. Flatten each one with bottom of a glass.
- Roast for 10 minutes. Flip, sprinkle with Parmesan, seasoning and lemon zest. Bake 5 more minutes.
