Ingredients
Scale
- 1 lb fresh Brussels sprouts (uniform size works best)
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional: Balsamic glaze for drizzling
- Optional: Red pepper flakes for a spicy kick
Instructions
- Start by trimming the woody ends off the Brussels sprouts and removing any yellowed outer leaves. Bring a large pot of salted water to a boil. Add the sprouts and cook them for about 8 to 10 minutes, or until they are fork-tender but not falling apart. Drain them immediately and pat them very dry with a clean kitchen towel.
- Preheat your oven to 425°F (220°C). Place the dried Brussels sprouts in a large bowl and toss them with olive oil, garlic powder, smoked paprika, salt, and pepper. Arrange them on a parchment-lined baking sheet, leaving plenty of space between each one. Use the bottom of a heavy glass or a small jar to press down firmly on each sprout until it is flattened into a disk about 1/2 inch thick.
- Sprinkle the grated Parmesan cheese generously over the top of each smashed sprout. Place the baking sheet in the oven and roast for 20 to 25 minutes. You want the edges to be dark golden brown and the cheese to be crispy. Remove them from the oven and let them sit for two minutes to firm up. Transfer them to a serving platter and drizzle with balsamic glaze or a sprinkle of red pepper flakes if desired. Serve immediately while hot.
- Cook Time: 50 minutes