Smashed Brussel Sprouts (Keto + Low Carb!)

This smashed brussel sprouts recipe is here to change the game on the veggie everyone loves to hate!

This cheesy, decadent dish makes other low carb side dishes green with envy because it’s the PERFECT potato substitute. If you’re tired of cauliflower everything like mashed cauliflower, cauliflower stuffing, and loaded cauliflower casserole, then this one is for you!

Our family loves these brussels so much, I always make a double batch so we can snack on them throughout the workweek. Now how often can you say that about a veggie?!

Let’s bake!

What I Love About This Smashed Brussel Sprouts Recipe

Everything about this smashed brussel sprouts recipe is amazing, especially that:

• It takes a well-known but less trusted veggie and makes it the delicious star!
• 5 ingredients, plus a few basic spices, and you are done!
• Ready in under an hour!

Tips + Facts

How to prepare brussel sprouts is typically a 2 step process: some sort of steam, then a bake/broil to crisp and make them super delicious! Here are a few other tips to share:

• Steaming the brussels in a pot with water is my preferred way to get them nice and soft. If you buy frozen, or brussels in a microwave-safe plastic bag, you can microwave them as well. The goal here is to get them soft enough to smash with a little pressure.
• Smashed device – the bottom of a glass, mason jar, or bowl will work — you just want something flat and wide.
• Wash your leeks WELL! These guys are grown in sandy soil, so this is important. Slice and allow them to chill in a bowl of water, this will allow the soil to fall to the bottom of your bowl.
• Extra crispy – make this easy brussel sprouts recipe even crispier by broiling them at the end of their bake.

Best Ingredients To Use & Why

• Brussel sprouts – I prefer fresh.
• Leeks – you can skip these to save some carbs, although they add SO.MUCH.FLAVOR!

Reheating Brussel Sprouts

You can store this smashed brussel sprouts recipe in an airtight container in the refrigerator. When you’re ready to heat them up, just pop them back onto a tray in the oven or toaster oven for maximum crispiness.

In a pinch, you can use the microwave instead.

Can You Freeze Them?

You certainly can!

How to freeze brussel sprouts: Store in a freezer bag, or in an airtight container to better protect their shape if your freezer is full. When ready to eat, thaw in the fridge, then heat in the toaster oven, or oven.

Serving Recommendations

Serve these smashed brussel sprouts with any dinner! It goes great with meats, pasta, and soups. Some of my favorite dishes to pair this with include stuffed chicken parmesan and mozzarella stuffed chicken.

Recipe Variations

Want to add your own spin? Here are a few ways:

1. Add bacon or pancetta to the mix, just be sure to crisp first.
2. Try a different veggie. Note: not all veggies will smash the same, however, this recipe will also work with potatoes, cauliflower florets, or turnips.
3. Try a different kind of cheese. Make these cheesy brussel sprouts with whatever you prefer. Just know before swapping that parmesan will crisp up more than most cheeses.

More Veggie Side Dishes

Veggie side dishes the family actually enjoys? Seriously, is there anything more hilarious than an argument for the last scoop of greens??

That’s what I call winning. Here are a few more recipes that are that good:

• Mashed Butternut Squash
• Low Carb Green Bean Casserole
• Broccoli Rice
• Low Carb Potato Salad
• Cauliflower Fried Rice

Smashed Brussel Sprouts

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Servings :12

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

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Ingredients

• ▢ 2 Pounds Brussels Sprouts
• ▢ 1/2 Cup Olive Oil
• ▢ 3 Tablespoons Balsamic Vinegar
• ▢ 3 Garlic Cloves minced
• ▢ 1 1/2 Teaspoon Kosher Salt
• ▢ 1/2 Teaspoon Ground Black Pepper
• ▢ 1 Large Leek white and pale green parts only, washed well and thinly sliced
• ▢ 1/2 Cup Parmesan grated

US Customary - Metric

Instructions

• Preheat oven to 450 degrees.
• Prep brussel sprouts: Trim the bottom of the brussel sprouts (2 pounds) and discard yellow leaves. Steam the brussel sprouts for about 20-25 minutes, or until they’re tender. Allow brussels to drain in a colander while you prep the remaining ingredients.
  
• Combine: In a large bowl, whisk together olive oil (1/2 cup), balsamic vinegar (3 tablespoons), minced garlic (3 cloves), salt (1 1/2 teaspoon), and ground black pepper (1/2 teaspoon). Add brussel sprouts, leek (1 large, thinly sliced ), and toss to coat evenly.
• Spread brussel sprouts out onto a rimmed baking sheet. You want to leave room between the brussels as we’ll be “smashing” them — you may need to spread them out onto 2 baking sheets. Use a small mason jar (or cup), to press the brussel sprouts into flat patties.
  
• Cover brussel sprouts in grated parmesan (1/2 cup). Bake for 15 minutes. Serve warm and enjoy!
  

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Lindsey's Tips

• Recipe inspired by my Mama’s famous brussels sprouts (no holiday is complete without these!)
• To save time: Boil the brussels as you chop, mix and cook the other ingredients.
• To save carbs: leave out the leeks (although they add SO much flavor!)
• Nutritional information: nutritional information below is based on 1 serving, if you were to divide this recipe into 12 servings.

Nutrition

Calories: 138kcalCarbohydrates: 9gProtein: 4gFat: 10gCholesterol: 3mgFiber: 3gSugar: 3gNet Carbs: 6g

©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

 

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