Smashed Brussels Sprouts with Parmesan Cheese
The best new low-carb side dish for the holidays is this Smashed Brussel Sprouts recipe. These keto veggies make a great addition to the table at Thanksgiving, Christmas, or anytime!
Servings: 6 servings
Ingredients
- 2 lbs. Brussels sprouts ends trimmed
- 4 tablespoons butter melted
- 4 cloves garlic crushed
- 1 teaspoon thyme fresh, finely chopped
- 1 ¼ teaspoons salt to taste
- ¼ teaspoon black pepper to taste
- ½ cup Parmesan cheese grated, divided
Instructions
- Preheat oven to 425°F.
- Boil and Blanch the Brussels Sprouts: Bring a large pot of water to a boil. Add trimmed Brussels sprouts to the pot of boiling water and boil for 10 minutes. Once cooked, drain the sprouts and immerse them in an ice bath to stop the cooking process. Let them sit in the ice bath until they are cool to the touch. Remove the sprouts from the ice bath and dry them thoroughly.2 lbs. Brussels sprouts
- Smash the Sprouts: Line a large baking sheet with parchment paper and place Brussels sprouts, cut side-up, at least 1-inch apart. Using a flat-bottomed glass, push down each Brussels sprout until it is flattened to ~½ inch tall.
- Coat with Butter and Parmesan: In a small bowl whisk together the butter, garlic, thyme, salt, and pepper. Pour equal amounts of the butter sauce over each sprout and sprinkle all of the Brussels sprouts with ¼ cup of Parmesan cheese.4 tablespoons butter, 4 cloves garlic, 1 teaspoon thyme, 1 ¼ teaspoons salt, ¼ teaspoon black pepper, ½ cup Parmesan cheese
- Bake in Oven: Bake sprouts in preheated oven for 20-22 minutes or until Brussels sprouts are crispy and cheese is lightly browned.
- Add more Cheese and Herbs: Just before serving, sprinkle Brussels sprouts with remaining Parmesan cheese and additional fresh thyme, if desired. Enjoy!
Video
Notes
- Ingredients: To make dairy-free and vegan Smashed Brussels sprouts use a vegan Parmesan cheese and either vegan buttery sticks or olive oil in place of the butter.
- Storage: Keep leftover smashed sprouts in an airtight container in the refrigerator for up to 3 days.
- Freezing: Seal in a freezer-safe airtight container for up to 12 months.
Nutrition
Calories: 173kcal | Carbohydrates: 15g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 640mg | Potassium: 604mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1490IU | Vitamin C: 130mg | Calcium: 171mg | Iron: 2mg
