Meet your new favorite veggie! Smashed Brussels Sprouts are a deliciously EASY & GLUTEN FREE side dish. Topped with melted cheese, even the kiddos will love ’em!
What are Brussels Sprouts?
Brussels sprouts are a vegetable consisting of the small compact bud of a variety of cabbage. It’s fair to say Brussels sprouts often get a bad reputation. Unfortunately, they end up being served overcooked and tasteless. But that doesn’t have to be the case.
Brussels sprouts make a great alternative to cabbage in slaws, such as in these Sweet Potato Tacos with Sprout Slaw. Additionally, Brussels sprouts pair perfectly with bacon, including this Bacon and Brussels Sprout Soup.
What is the best way to cook Brussels sprouts?
Roasting is the best way to cook Brussels sprouts. It really brings out the flavor! Roasted Brussels sprouts are easy to make too. Here are the basic steps when roasting Brussels sprouts:
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
- Mix sprouts in a bowl with the oil and your desired seasonings.
- Pour Brussels sprouts on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
You might also like Roasted Brussels Sprouts and Wild Rice Salad or Roasted Brussels Sprouts with Wasabi Mustard.
How to make Smashed Brussels Sprouts
Our Smashed Brussels Sprouts are par-boiled, roasted and then topped off with cheese for a gluten free side dish even the kids will gobble up.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
- Put the Brussels sprouts into a pot of lightly salted boiling water and simmer for around 5 minutes until bright green and gently tender.
- Meanwhile, prepare a bowl of ice water and preheat the oven to 375° F. Drain the Brussels sprouts and put into the ice water. Drain again.
- Toss Brussels sprouts with oil, garlic and some salt and pepper. Use the bottom of a mason jar or heavy pan to gently smash the sprouts slightly flat.
- Roast the Brussels sprouts for around 10 minutes then top with the two cheeses and roast another 20 minutes until the cheese is fully melted and starting to brown slightly.
Making smashed Brussels sprouts has two main steps: boiling and roasting. Boiling softens them up a bit and gives an initial cook before you smash with the bottom of a mason jar or heavy pot.
Many recipes boil Brussels sprouts until soft, but I prefer to shorten the boiling time and then roast before topping with the cheese. This also gives the garlic a little more time to release it’s flavors.
I use a combination of mozzarella for “meltiness” and Parmesan for flavor, but I think I am also going to try them with Gruyere that has a bit of both. Basically choose your favorite cheese combination to get that great balance of flavor and melting gooeyness that really makes these Smashed Brussels Sprouts stand out among all the rest.
Servings Suggestions for Smashed Brussels Sprouts
We enjoyed these Smashed Brussels Sprouts alongside roasted chicken and squash, but this gluten free side dish is perfect on a Thanksgiving table or any meal you like. They’d also work as an appetizer as they are pretty great as finger food as well.
Versatile, easy and that great balance of tasty but able to go with anything, these smashed Brussels sprouts are a side you’ll come back to again and again.
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Meet your new favorite veggie! Smashed Brussels Sprouts are a deliciously EASY & GLUTEN FREE side dish. Topped with melted cheese, even the kiddos will love 'em!
- 8 oz Brussels sprouts
- 1 tbsp olive oil
- 1 clove garlic (small), crushed
- 1 dash salt (season as you prefer)
- 1 dash pepper
- 1/2 cup grated mozzarella
- 2 tbsp grated parmesan
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Trim the end off the Brussels sprouts and peel off any damaged/spotted outer leaves. Cut slightly in to the end of the stem to help them cook more evenly.
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Put the Brussels sprouts into a pot of lightly salted boiling water and simmer for around 5 minutes until bright green and gently tender.
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Meanwhile, prepare a bowl of ice water and preheat the oven to 375F. Drain the Brussels sprouts and put into the ice water.
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Drain the Brussels sprouts again and put in a baking dish. Toss with the oil, garlic and some salt and pepper. Use the bottom of a mason jar to gently smash them slightly flat.
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Roast the Brussels sprouts for around 10 minutes then top with the two cheeses and roast another 20 minutes until the cheese is fully melted and starting to brown slightly.
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