Ingredients
Scale
- 1 lb fresh Brussels sprouts, ends trimmed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons balsamic glaze
- Optional: Red pepper flakes for heat
Instructions
- Bring a large pot of salted water to a boil. Add the trimmed Brussels sprouts and cook for 8 to 10 minutes. You want them to be fork-tender but not falling apart. This softening process is essential because it allows the sprouts to be smashed without shattering into pieces.
- Drain the sprouts in a colander and pat them very dry with a clean kitchen towel or paper towels. Removing excess moisture is the secret to achieving that viral extra crispy texture. If they are wet, they will steam instead of roast.
- Place the dried sprouts on a flat surface or a lined baking sheet. Use the bottom of a heavy glass or a small mason jar to press down firmly on each sprout until it is flattened. Aim for a thickness of about half an inch. If a sprout sticks to the glass, gently peel it off.
- In a large bowl, gently toss the smashed sprouts with olive oil, garlic powder, onion powder, salt, and pepper. Arrange them in a single layer in the air fryer basket. Sprinkle the grated Parmesan cheese over the top. Air fry at 400°F (200°C) for 10 to 12 minutes, flipping halfway through, until the edges are dark brown and crispy.
- Transfer the crispy sprouts to a serving plate while they are still hot. Drizzle the balsamic glaze generously over the top. Add a pinch of red pepper flakes if you like a little kick. Serve immediately for the best crunch.
- Cook Time: 35 minutes