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Gluten Free
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Nut Free
Easy Mashed and Oven Roasted Brussels Sprouts
Oven-Roasted Brussels Sprouts may not be your favorite type of cabbage, but this simple recipe could change your mind.
You can pair them with any protein and meal. If you haven’t already met this tiny looking cabbage, you should. You may not like the smell of Brussel sprouts, but ever wondered why do Brussel sprouts smell? Well, they tend to only get really stinky when overcooked.
They are good for you, nutritionally good. Brussels sprouts are an excellent source of vitamin A, vitamin C, and vitamin K. They give your body beta carotene, folic acid, iron, magnesium, and fiber. They’re also high in selenium!
Table of Contents
Key Ingredients
Brussels Sprouts are loaded with vitamins and health benefits. They’re in season from fall through late winter.
Water and salt are to cook the Brussels sprouts before you roast them. This will help them to crisp up well in the oven.
Garlic is great to use in savory roasted vegetable recipes. It helps to fight inflammation and is beneficial to your body.
Olive oil, sea salt, and black pepper spice up these sprouts as they roast in the oven, infusing them with flavors.
Parmesan cheese is an easy garnishing cheese to use on any roasted veggies! It complements the flavors very well.
Find the full printable recipe with specific measurements below.
How to make Easy Mashed and Oven Roasted Brussels Sprouts
Step 1: Get the oven ready
Preheat the oven to 425 F and line a baking sheet with parchment paper.
Step 2: Prep the Brussels sprouts
In a large pot, combine water and salt with the Brussels sprouts. Cook until they are bright green and very tender (about 10 minutes). Prepare an ice bath in a large bowl. When the Brussels sprouts are done cooking, add them to the ice water.
Step 3: Toss
Toss blanched Brussels sprouts with olive oil, garlic, salt, and pepper.
Step 4: Spread
Spread Brussels sprouts on a sheet pan. Using a jar or cup, press down to smash each Brussels sprout.
Step 5: Add the cheese
Sprinkle the grated parmesan cheese on top.
Step 6: Bake
Bake until the bottoms of the sprouts are crispy (about 20 minutes.)
Step 7: Garnish and serve
Garnish with parsley and serve warm.
Expert Tips
- Use garlic powder in place of the fresh garlic if you don’t have any on hand.
- After blanching, make sure the Brussels sprouts are fully dry before mixing them with the olive oil and spices. This will help them to be nice and crispy.
Recipe FAQ
Sprouts are best when freshly roasted. But you can make them a few hours ahead and reheat in the oven to regain some crispiness.
Besides parmesan, you can use Pecorino Romano, cheddar, or even goat cheese for different flavor profiles.
They make a great side dish for roasted chicken, grilled steak, or as a vegetarian option with a quinoa salad.
More roasted vegetable recipes to try:
- Cauliflower is one my favorite vegetables to roast, and this steak-style roasted cauliflower is so good it can be enjoyed with the pesto sauce as a full meatless meal.
- The roasted squash spaghetti is a fantastic meatless dish. Very simple to make, but fancy served in the squash itself.
- Roasted cheese asparagus is always a great hit when hosting, it’s my favorite side dish for grilled lamb chops or oven-baked salmon with tomato.
Other tasty Brussels sprouts recipes
If you tried this Easy Mashed and Oven Roasted Brussel Sprouts or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Easy Mashed and Oven Roasted Brussel Sprouts
Equipment
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Pot
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garlic press
Ingredients
- 4 cups water
- 1 Tbsp salt
- ⅕ lb Brussels sprouts
- 1 clove garlic, minced
- 2 Tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 Tbsp parmesan cheese, shredded
Instructions
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Preheat oven to 425F and line a baking sheet with parchment paper.
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In a large pot, combine water and salt with the Brussels sprouts. Cook until they are bright green and very tender (about 10 minutes). Prepare an ice bath in a large bowl. When Brussels sprouts are done cooking, add to ice water to cool off and then drain.4 cups water, 1 Tbsp salt, ⅕ lb Brussels sprouts
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Toss blanched Brussels sprouts with olive oil, garlic, salt, and pepper.1 clove garlic,, 2 Tbsp olive oil, ½ tsp salt, ¼ tsp black pepper
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Spread Brussels sprouts on a baking sheet and with a jar or cup and press down to smash each Brussel sprout.
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Sprinkle with parmesan cheese on top.1 Tbsp parmesan cheese,
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Bake until the bottoms of the sprouts are crispy (about 20 minutes.)
- Garnish with parsley and serve warm.
Notes
- Garnish with parsley or cilantro on top.
- Garlic can be substituted with garlic powder.
- Best served fresh, but can be reheated with some olive oil in pan.
