Smashed Brussels Sprouts

• 1 pound Brussels sprouts, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh thyme
• Optional: Red pepper flakes for a kick

Steps

1. 1 Preheat oven to 425°F.
2. 2 Cut Brussels sprouts in half and smash them gently with your palm.
3. 3 Toss smashed sprouts with olive oil, salt, and pepper.
4. 4 Spread on a baking sheet in a single layer.
5. 5 Roast for 20 minutes, flipping halfway through.
6. 6 While roasting, mix lemon zest, juice, and garlic.
7. 7 Toss roasted sprouts with lemon mixture and thyme.
8. 8 Serve warm, sprinkled with red pepper flakes if desired.

Equipment

• Baking sheet
• Tongs or spatula

Variations

• Add crispy bacon bits for a non-vegetarian twist.
• Toss with toasted pine nuts for added crunch.

Substitutions

• If thyme isn’t your thing, swap with rosemary or oregano.
• Use lime instead of lemon for a tropical twist.

Pairings

• Pairs well with roasted root vegetables.
• Complementary with a balsamic reduction drizzle.

Nutrition

Tips

• For extra flavor, add a sprinkle of grated Parmesan cheese before serving.
• Ensure your Brussels sprouts are dry before tossing with oil for optimal crispiness.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to restore crispiness.

Freezing: These do not freeze well due to texture changes.

Serving Suggestions

• Pair with roasted chicken or a hearty steak.
• Serve alongside your favorite grain salad.

FAQ