These smashed Brussels sprouts are as crisp and flaky as can be.
(Well, almost.)
To speed up the cook time, this recipe employs the microwave to gently steam theBrussels sprouts.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ready in around 30 minutes, theyre the perfect, low-effortholiday side dish.
Learn how to make smashed Brussels sprouts and discover your favorite new side.
Why Are Smashed Brussels Sprouts So Good?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
This method involves boiling, or microwaving, a vegetable until tender.
This increases the surface area of the exterior.
Get ready to be impressed.
Credit:ANTONIS ACHILLEOS; RECIPE: ANNA THEOKTISTO; FOOD STYLING: RUTH BLACKBURN; PROP STYLING: CHRISTINA DALEY
First, use a paring knife to trim the stem end.
Why Didn’t My Brussels Sprouts Get Crispy?
you could also freeze leftovers for up to three months.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Try them alongsideroasted chicken, turkey, steak, fish, or pork.
trimmed fresh Brussels sprouts
1/4cup water
2Tbsp.
extra-virgin olive oil
2 1/2tsp.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
minced fresh garlic
1tsp.
Place trimmed fresh Brussels sprouts in a large microwavable bowl with water.
Cover tightly with plastic wrap, and microwave on HIGH until just tender, 6 to 8 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Carefully remove and discard plastic wrap; drain.
Smash sprouts:
Place cooked Brussels sprouts on a large-rimmed baking sheet.
Bake Brussels sprouts:
Bake 10 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Remove from oven, and sprinkle with grated Parmesan cheese.
Bake until cheese is melted and set, about 5 minutes.
Serve:
Using a spatula, transfer Brussels sprout mixture to a serving platter.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Garnish with fresh thyme leaves.
Brussels sprouts were cultivated in Belgium in the 16th centuryBrussels coming from the name of the capital of Belgium.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
