Make these ahead for the week! Store them in an airtight container and reheat in the oven or air fryer to revive their crispy texture. Pair with grilled chicken or a light salad for a complete meal.
Prep and Preheat: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
Trim the Brussels Sprouts: Trim off the stem ends of the brussels sprouts and remove any outer leaves that look discolored or wilted.
Boil to Tender Perfection: Bring a large pot of water to a boil and carefully add the brussels sprouts. Cook for 8-10 minutes until they are fork-tender.
Cool Them Down: Drain the brussels sprouts and quickly cool them by running them under cold water or plunging them into an ice bath. This halts the cooking process and keeps them from becoming mushy. Pat them dry with a paper towel to remove excess moisture.
Seasoning Magic: In a small bowl, whisk together the olive oil, balsamic glaze, salt, garlic powder, and pepper.
Smash and Brush: Place the brussels sprouts on the prepared sheet pan, leaving about 2 inches of space between each. Using the bottom of a glass jar, gently press each brussels sprout to flatten it slightly. Brush both sides of each sprout with the olive oil mixture for that irresistible flavor boost.
Cheesy Goodness: Sprinkle the smashed brussels sprouts generously with shredded mozzarella or Parmesan cheese.
Roast to Perfection: Roast in the preheated oven for 25-30 minutes or until the edges are golden brown, crispy, and the cheese is bubbly and slightly browned.
Serve and Savor: Remove from the oven and let them cool for a minute before serving. These crispy, cheesy delights are best enjoyed warm!
Notes
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.
Cheesy Smashed Brussels Sprouts
Equipment
Ingredients
Instructions
Notes
Nutrition