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Easy Mashed and Oven Roasted Brussel Sprouts

Contents

  • Introduction
  • Step-by-Step
  • Ingredients
  • The Recipe
  • Equipment List
  • Nutrition
  • Reviews
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Oven-roasted Brussel sprouts may not be your favorite type of cabbage, but just maybe this simple recipe could change your mind.

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They can be paired 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, first of all, they tend to only get really stinky when overcooked. The smell is associated with glucosinolate sinigrin, an organic compound that contains sulfur.

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What Brussel Sprouts are Good For?

They are good for you, like nutritionally good. Brussels sprouts are an excellent source of vitamin A, vitamin C (way more than an orange, by the way), vitamin K, as well as beta carotene, folic acid, iron, magnesium, and fiber. They’re also high in selenium, which is associated with reduced risks of certain cancers. These hearty winter vegetables are usually in season from fall through late winter. So get these cruciferous vegetables while they last, follow this recipe, they might just be your next favorite.

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How to make Easy Mashed and Oven Roasted Brussels Sprouts

Steps

Preheat oven to 425F and line a baking sheet with parchment paper.

In a large pot, combine 4 cup of water and 1 Tablespoon of salt with the brussel sprouts. Cook until they are bright green and very tender (about 10 minutes). Prepare an ice bath in a large bowl. When brussel sprouts are done cooking, add to ice water to cool off and then drain.

Toss blanched brussel sprouts with olive oil, garlic, salt, and pepper.

Spread brussel sprouts on a baking sheet and with a jar or cup and press down to smash each brussel sprout.

Sprinkle with parmesan cheese on top.

Bake until the bottoms of the sprouts are crispy (about 20 minutes.)

Garnish with parsley and serve warm.

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Ingredients 3 Ingredients

ingredient-whole-foods-brand-shaved-brussels-sprouts
Brussels Sprouts
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ingredient-garlic
Garlic
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ingredient-extra-virgin-olive-oil
Olive Oil
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Easy Mashed and Oven Roasted Brussel Sprouts Yum

4 Servings
+—
78 Calories
Time to cook: 1 hr
0 Reviews
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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

1

Preheat oven to 425F and line a baking sheet with parchment paper.

2

In a large pot, combine 4 cup of water and 1 Tablespoon of salt with the brussel sprouts. Cook until they are bright green and very tender (about 10 minutes). Prepare an ice bath in a large bowl. When brussel sprouts are done cooking, add to ice water to cool off and then drain.

3

Toss blanched brussel sprouts with olive oil, garlic, salt, and pepper.

4

Spread brussel sprouts on a baking sheet and with a jar or cup and press down to smash each brussel sprout.

5

Sprinkle with parmesan cheese on top.

6

Bake until the bottoms of the sprouts are crispy (about 20 minutes.)

7

Garnish with parsley and serve warm.

ovenroastedbrusselsproutsrecipe 803x1000

Equipment Used

Garlic Press
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Nutrition Facts
Easy Mashed and Oven Roasted Brussel Sprouts
Amount Per Serving
Calories 78 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 1mg0%
Sodium 2073mg90%
Potassium 95mg3%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 182IU4%
Vitamin C 20mg24%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Marina Rizhkov

I’m Marina, a Mother, Culinary Nutrition Expert, and Blogger. I am so glad you took the time to stop by and treat yourself to some of my recipes. My goal is to give you the knowledge and courage to get out of your comfort cooking zone and cook from scratch! You’ll find a bunch of pictures, nutritional information, and step-by-step instructions to help you achieve tasty homemade meals.

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Easy Mashed and Oven Roasted Brussel Sprouts
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