Smashed Brussels Sprouts with Garlic

Crispy Smashed Brussels Sprouts with Roasted Garlic is not just a side dish; it’s a culinary experience that combines a delightful crunch with a rich, savory flavor. In recent years, Brussels sprouts have emerged from the shadows of culinary obscurity to become a star on dinner tables, and this recipe showcases their potential in the most delicious way. With their crispy edges, tender centers, and the added depth of roasted garlic, these Brussels sprouts promise to be not just a nutritious addition to your meal, but also a crowd-pleaser.

Smashed Brussels Sprouts with Garlic

Discover the magic of Crispy Smashed Brussels Sprouts with Roasted Garlic, a dish that transforms humble vegetables into a gourmet delight. This recipe combines the crunchiness of perfectly roasted Brussels sprouts with the sweet, mellow flavor of roasted garlic. Packed with nutrients and easy to prepare, these sprouts make for an impressive side dish or appetizer. Elevate your meals with this flavorful, healthy option that’s sure to please everyone at the table.

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Ingredients

1 pound Brussels sprouts

1 head of garlic

3 tablespoons olive oil

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika

1 tablespoon balsamic vinegar

Freshly grated Parmesan cheese (optional, for serving)

Fresh parsley, chopped (for garnish)

Instructions

Preheat the Oven: Begin by setting your oven temperature to 425°F (220°C) to ensure it’s ready for roasting.

Prepare the Brussels Sprouts: Rinse the Brussels sprouts under cold water. Trim off the tough ends and remove any wilted or discolored outer leaves. If some sprouts are particularly large, cut them in half for uniform cooking.

Roast the Garlic: Cut the top off the whole head of garlic to expose the individual cloves. Drizzle a teaspoon of olive oil over the exposed cloves, then wrap the garlic tightly in aluminum foil. Place it in the preheated oven and roast for 30-35 minutes, or until the cloves are soft and golden. Once roasted, allow the garlic to cool just enough to handle.

Blanch the Brussels Sprouts: Bring a large pot of salted water to a roaring boil. Add the Brussels sprouts carefully and blanch them for about 4-5 minutes until they turn vibrant green and begin to soften. Drain the sprouts into a colander and cool them under cold running water to halt the cooking process.

Smash the Sprouts: Line a baking sheet with parchment paper. Arrange the blanched Brussels sprouts on the sheet with some space between each one. Using the bottom of a sturdy glass or a heavy spatula, gently press down on each sprout until they are flattened but not completely mushy.

Season the Sprouts: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, sea salt, black pepper, and smoked paprika. Drizzle this flavorful mixture over the smashed Brussels sprouts, taking care to coat each sprout thoroughly.

Bake to Crispy Perfection: Place the prepared baking sheet in the oven. Roast the Brussels sprouts for 20-25 minutes, or until they are crispy and nicely browned. Flip them halfway through to ensure even roasting.

Combine with Garlic: While the sprouts are baking, squeeze the roasted garlic cloves out of their skins and mash them in a small bowl until they form a paste. Mix in the balsamic vinegar for an added depth of flavor.

Final Touches: Once the Brussels sprouts are perfectly crispy, remove them from the oven. Drizzle the roasted garlic and balsamic mixture over the sprouts and gently toss to combine, ensuring each sprout is infused with the garlic goodness.

Serve and Garnish: Transfer the delicious smashed Brussels sprouts onto a serving platter. If desired, top with freshly grated Parmesan cheese for added richness, and sprinkle with chopped parsley for a vibrant finish. Serve warm and delight in this tasty treat!

Prep Time: 15 minutes

Total Time: 1 hour

Servings: 4 servings