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smashed brussel sprouts in a plate

Smashed Brussels Sprouts

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Calories 112kcal

Ingredients

  • 2 Pounds Brussels Sprouts
  • 1/4 Cup Olive Oil
  • 1 1/2 Tablespoons Balsamic Vinegar
  • 2 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 Cup Parmesan grated
US Customary - Metric

Instructions

  • Preheat oven to 450 degrees.
  • Prep brussels sprouts: Trim the bottom of the brussels sprouts (2 pounds) and discard yellow leaves. Steam the brussels 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 (1/4 cup), balsamic vinegar (1 1/2 tablespoons), minced garlic (2 cloves), salt (1 1/2 teaspoon), and ground black pepper (1/2 teaspoon). Add brussels sprouts, leek, and toss to coat evenly.
  • Spread brussels 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 brussels sprouts into flat patties.
  • Cover brussels sprouts in grated parmesan (1 cup). Bake for 15 minutes. Serve warm and enjoy!

Notes

  • 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: 112kcal | Total Carbohydrates: 9g | Protein: 6g | Fat: 7g | Sodium: 445mg | Fiber: 3g | Sugar: 2g | Net Carbs: 6g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com