If you love Brussels sprouts, you cannot miss this recipe today that will make you enjoy them even more. But if you find them bland, give them another chance and try this method because you might change your mind! Brussels sprouts are often underestimated because, being spherical, they tend to taste bland inside, even if seasoned on the surface, unless they are cut in half. With the trick I’ll show you, you’ll achieve a tantalizing and crispy side dish! Just boil the sprouts for a few minutes, smash them with a glass, and brush them with a generous layer of oil, then add a mix of herbs, grated cheese, spices, and finally breadcrumbs on top, making them irresistible! You’ll want one after another!
If, like me, you love playing with seasonal vegetables to create healthy and tantalizing side dishes and main courses, also try these recipes below:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1.1 lbs Brussels sprouts
- 1/3 cup Grated Grana Padano cheese
- as needed breadcrumbs
- as needed garlic powder (or 4 cloves of garlic in their skins)
- as needed sweet paprika
- as needed aromatic herbs (dried basil, chives, and parsley)
- 1/4 cup extra virgin olive oil
- as needed salt
- as needed pepper
Tools
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 Knife
- 1 Saucepan
- 1 Slotted spoon
- 1 Glass
- 1 Baking tray
- 2 Baking paper
- 1 Brush
Steps
Wash the Brussels sprouts thoroughly under running water, removing the stem and the most yellowed outer leaves.
Boil the sprouts in abundant salted water for about 10’ from the start of the boil or until they are tender enough.
Then drain them using a slotted spoon.
Place them on a baking tray lined with parchment paper, slightly spaced apart.
Using a glass and a square of parchment paper in between, gently smash them one by one.
Brush them very well with oil.
Season with salt and pepper and flavor with garlic powder to taste.
Add the herb mix, sweet paprika, and sprinkle the surface of each with grated Grana cheese.
Finish with a bit of breadcrumbs to add crunchiness during the gratin process. Bake in a preheated oven at 375°F for 25′ or until they are nicely golden.
Remove from oven, let cool slightly, and serve!
And voilà… the oven-baked smashed Brussels sprouts are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Oven-baked smashed Brussels sprouts can be stored in the fridge in suitable containers for refrigeration for up to 3-4 days. A quick 5′-6′ in the preheated oven is enough to reheat and make them crispy again or 2′ in the microwave.
Tips, notes, variations, and suggestions
🟣 The spices for breading: I used sweet paprika, but you can also opt for hot or smoked paprika, or others to your liking like ginger, turmeric, cumin, or curry. The same goes for aromatic herbs, feel free to use rosemary, chives, oregano, tarragon, dried basil, etc.
