Crispy Smashed Brussels Sprouts
You either love them or you don't, therefor the goal was to make most of us love this vegetable. about two years ago, I was in my Brussels sprout era and was experimenting with different ways on how to make them better. After trial and error, I think I may just have done that! I was fortunate enough to be able to share this recipe with over 2 Million people all over the world going viral and changing my life forever.
10 minutes
15 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 179 |
| Fat: | 11 g |
| Carbohydrates: | 6 g |
| Protein: | 6 g |
| Cholesterol: | 16 g |
| Sodium: | 670 mg |
| Fiber: | 2 g |
| Sugars: | 1 g |
| Calculated per serving. | |
Serves: 6
Ingredients
- 2 lb2 lb2 lb Brussels Sprouts
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil
- 1 tsp1 tsp1 tsp Paprika, season to taste
- 1 tsp1 tsp1 tsp Garlic Powder, season to taste
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- 1 tsp1 tsp1 tsp Salt
- 0.5 cup0.5 cup0.5 cup Parmigiano Reggiano
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- wash and peel bad leaves off Brussels sprouts.
- cut off the end and/or leave whole or cut in two.
- boil or steam until fork tender.
- dry with clean towel.
- on a lined baking sheet, add your seasonings, oil & cheese.
- flatten brussels sprouts with flat bottom of glass.
- roast at 450F for about 10-15 mins or until desired crispiness.
- serve and enjoy.
Add a Note
My Notes:
About This Recipe
Appetizers Coconut Free Egg Free GAPS Gluten Free Grain Free Keto Nut Free Pescetarian Shellfish Free Sugar Free VegetarianNever Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.