CRISPY PARMESAN SMASHED BRUSSELS SPROUTS
If you think you don’t like Brussel sprouts then you haven’t tried them this way! So crispy so delicious, paired with a delicious Caesar dipping sauce. They make the perfect side dish for any occasion, just a warning make extra because they will be gone in no time.
—Ingredients—
16oz bag of Brussels sprouts (1lb)
1 tablespoons salt (for boiling the Brussels sprouts)
2 tablespoons olive oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/3 cup Parmesan cheese (shredded)
—Caesar dipping sauce—
1/4 cup plain yogurt
1/4 cup mayonnaise
1 tablespoon Dijon mustard
Juice of half a lemon
2 teaspoons Worcestershire sauce
2 tablespoons Parmesan cheese
1 clove garlic (minced)
1/8 teaspoon salt or to taste
1/8 teaspoon black pepper or to taste
1. preheat the oven to 400°F.
2. Cut the stem off of the Brussels sprouts and pull of any loose and discolored leaves. Bring a pot of water to a boil, add in the Brussels sprouts and 1 tablespoons of salt, boil for about 10 minutes then strain.
3. Add them to a bowl, drizzle with olive oil, and season with onion powder, garlic powder, black pepper and smoked paprika. Mix until all coated.
4. Transfer them to a sheet tray lined with parchment paper and one by one smash them by using a measuring cup, mug or jar.
5. Sprinkle the Parmesan cheese on each one and bake for about 25 minutes or until crispy and golden.
6. Make the dipping sauce by combining all the ingredients together, serve alongside the crispy and golden Brussels sprouts and enjoy! #lemon8partner #smashbrussels #brusselsprouts #lemon8dinner #lemon8food #lemon8foodie
Brussels sprouts are not just nutritious; when prepared correctly, they can be absolutely tantalizing. This crispy Parmesan smashed Brussels sprouts recipe not only elevates the humble vegetable but also introduces a delightful Caesar dipping sauce that complements the flavor profile splendidly. Nutritionally, Brussels sprouts are rich in vitamins K and C, fiber, and contain antioxidants, making them a fantastic addition to a balanced diet. Boiling the sprouts first softens them, allowing for a perfect smash before roasting, which enhances their crispy texture. This method capitalizes on the Maillard reaction, which gives the outer layer a delightful crunch while keeping the inside tender and flavorful. For those who are conscious about dietary preferences, this recipe can easily be modified to cater to vegan diets by substituting the mayo with a plant-based alternative and omitting the cheese, while still preserving its deliciousness. Serving options are vast; consider pairing these crispy treats with a fresh salad or as a side to grilled meats. Whether you serve them at a family gathering or a casual dinner, they are bound to be a hit. The combination of crispy texture, savory seasoning, and creamy dip makes for an addictive snack that will have your guests reaching for more!
I make my Brussels sprouts by cutting them in half, putting a little bit of fresh minced garlic, a little bit of parmesan cheese, wrapping 1/2 of a strip of bacon around the sprout, and then add more parmesan cheese on top. It has to be FRESH grated parmesan, not store-bought already grated. I roast them at 400°F for about 25 to 30 minutes, until they're nice and crisp, and they are so good. It is a little time intensive to prep them, but it is so worth it, when they come out of the oven, they're caramelized and they're almost like candy. I end up making 1-2 cookie sheets-full (cover with parchment paper), and then I'll freeze in ziploc baggies, one portion size (I live alone) so when I go to reheat them, I can just stick them in the oven for ten minutes or so, and they're reheated. Yummm!