|nutritional information (per serving)|
View full nutritional information
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|amount per serving|
|% Daily Value*|
|Saturated Fat 10g||49%|
|dietary fiber 6g||23%|
|total sugar 4g|
|Vitamin C 144 mg||719%|
|Calcium 539 mg||41%|
|iron 4 mg||25%|
|Potassium 848 mg||18%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
This is a quick and easy Brussels sprouts recipe for weekend nights, weekend dinner parties, or just as a delicious snack. If you're planning on serving these for the holidays, you can easily prepare them ahead of time by par-cooking the Brussels sprouts, letting them cool, then storing them in an airtight container in the refrigerator for up to 3 days until ready to use.
Be creative with the seasoning and use some red pepper flakes for flavor, the juice of a fresh orange for sweetness, and some smoked salt for another great flavor. If you'd rather skip the cheese, you can omit it entirely. Alternatively, you could go crazy by adding smoked gouda or another tasty cheese. These go great with a medium-rare, perfectly seasoned steak.
Be sure to wash and chop your Brussels sprouts. It's not uncommon to see tiny critters settling into the tiny cabbages. Therefore, you should wash and examine the sprouts thoroughly. If you don't have time, you can also buy pre-washed and chopped Brussels sprouts at most grocery stores.
This is a great recipe to release pent-up energy and then reward yourself with a tasty snack. You'll find that smashing sprouts is actually a lot of fun!
“This will be my favorite snack from now on! The combination of dried herbs, garlic and parmesan cheese was spot on. This Brussels sprouts are perfectly crispy on the edges and soft in the middle. I'm sure a spritz of lemon juice or chilli flakes would also work well here. –Tara Omidvar
1 Pound Cauliflower
2 tablespoon Extra virgin olive oil
4 cloves Garlicchopped
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon Salt
1/4 teaspoon ground black pepper
1 Cup grated parmesan
Chopped fresh parsleyfor garnish
Gather the ingredients.
Preheat the oven to 425 F and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
Blanch the Brussels sprouts by bringing a large pot of salted water to a boil. Add the Brussels sprouts and cook until light green and very tender, about 8 minutes.
Transfer the Brussels sprouts to the prepared ice bath to cool, then drain on a plate lined with paper towels.
On the large baking sheet, toss the blanched Brussels sprouts with the oil, minced garlic, thyme, and basil.
Using the end of a small glass or mason jar, press the Brussels sprouts down to form them into a flat patty.
Season each mashed Brussels sprouts with salt and pepper, then sprinkle with parmesan.
Bake for 15 to 20 minutes, until the undersides of the sprouts are crispy and the cheese is melted and golden brown.
Garnish with parsley and serve warm.
You can make this Brussels sprouts ahead of time by pre-cooking them and then letting them cool to cool. They will keep in an airtight container in the refrigerator for up to three days.
- Season them by sprinkling some red pepper flakes on top.
- Add some sweet citrus flavor with a squeeze of fresh orange juice.
- Sprinkle some smoked salt on top.
- Omit the parmesan cheese and use smoked gouda instead, or use a combination of the two.
How to store and reheat it
Store leftovers in an airtight container in the refrigerator for up to a week. When ready to reheat, you can reheat them in the microwave for 30 seconds, or use the air fryer, oven, or toaster oven to heat.
How do you get the bitterness out of Brussels sprouts?
Brussels sprouts today are less bitter than they used to be because they were bred to be milder and less pungent in taste. Roasting Brussels sprouts until brown and tender brings out the sweet, nutty flavor of this cruciferous vegetable and helps counteract strong bitter notes.