Crispy Brussels Sprouts Recipe (Easy!)

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Roasted Kale Is one of my favorite roasted vegetables, but when you want extra crispness, you will like this Crispy mashed Brussels sprouts recipe Served with Parmesan cheese. Crushing bean sprouts means that more surface area is in contact with the pot, so they are more crispy. They are similar to mashed potatoes, but healthier.

The ingredients you need

This section describes how to choose the best ingredients for this mashed Brussels sprouts recipe, the role of each ingredient in the recipe, and alternative options. For measurement, please refer to the recipe card below.

• Brussels sprouts – Fresh brussels sprouts are best here, I don’t recommend using frozen ones. Look for bean sprouts of the same size so that they cook at the same speed. Remove any brown outer leaves.
• olive oil – I like the taste of olive oil in this recipe, but avocado oil works well too.
• Parmesan cheese – I used shredded parmesan cheese, but Pre-grated parmesan cheese Good for convenience. If you need dairy-free or vegetarian, you can also omit the Parmesan cheese.
• sea ​​salt
• Garlic powder – This is better than fresh garlic because we roast bean sprouts at high temperatures and the garlic will burn.
• chili – I only used a little mild heat, but you can adjust it to your liking. Or use black pepper instead.

Variety: Want a little energy? Add a tablespoon of lemon juice or a teaspoon of lemon zest in the following seasoning step.

How to make crushed Brussels sprouts

This section shows how to make mashed roasted Brussels sprouts, with step-by-step photos and detailed information about the technique. For complete instructions, see the recipe card below.

• boil. Add Brussels sprouts Cauldron Add salted boiling water and cook for 10 minutes, until soft but not fully cooked.

hint: Be careful not to overcook the bean sprouts at this step. If you cook for too long, the final result will be mushy. The goal here is to soften them enough to crush them, but not fully cook them.

• flow away. Pour cold water on the bean sprouts to stop the cooking process, then drain the water in the colander and pat dry with a paper towel.

• season. In a large bowl, drizzle the brussels sprouts with olive oil, sprinkle with garlic powder, parmesan cheese, sea salt and chili. Toss the jacket.

• Shattered. Arrange the Brussels sprouts in a single layer Saucepan, Make sure that each piece touches the pot, then flatten them with a bottom Glass bottleIf needed, you can sprinkle more Parmesan cheese.

hint: To maximize browning, use foil-lined pans or unlined pans. If you are worried about adhesion, you can lightly drizzle it with oil. Using parchment paper will not give you the same browning, so it is not recommended.

• bake. Roast Brussels sprouts until the bottom is crispy and golden brown.

Why is my Brussels sprouts not crispy?

No one likes soggy Brussels sprouts! This recipe for mashed brussels sprouts with cheese makes them delicious and crisp because we are squashing them (increasing surface area) and baking them at high heat. If you are still experiencing problems, here are the most common reasons:

• Not long enough to cook – Bean sprouts take time to become brittle, so if they don’t turn brown, cook a little longer.
• Line the pan with parchment paper – Parchment paper can prevent browning, so it is best to use a bare baking sheet or a baking sheet lined with foil.
• Squeeze the pot – It is important that each bud touches the pot and has breathing space around it. If your pan is too crowded, your mashed Brussels sprouts will not become crispy.
• Not sprouting – It is important that it is completely dry after boiling. Water can prevent brittleness.

Storage instructions

• Shop: Put the crispy and mashed Brussels sprouts in the refrigerator for 2-3 days.
• Reheat: For best results, reheat the bean sprouts in the oven at 374 degrees Fahrenheit, or lightly fry them. It is not recommended to heat them in a microwave because they will become soft rather than crispy.
• freeze: Freeze Brussels sprouts in an airtight container for 2-3 months.

What to serve with Brussels sprouts

Eat this crushed Brussels sprouts recipe with the main protein, such as:

• Chick – try Air Fryer Whole Chicken, Lemon Parmesan Chicken, or Pan Roasted Chicken Breast Use your crushed Brussels sprouts.
• beef – Bean sprouts are a classic side dish for steak, for example sirloin steak or New York Steak, But they are delicious hamburger, and also.
• pork– Pork recipes, for example Pan-fried Pork Chop, Slow Cooker Pork Tenderloin, or Rosemary Pork Tenderloin All of these go well with roasted chopped Brussels sprouts.
• seafood – Pair mashed bean sprouts with fish, for example Grilled salmon or Lemon Roasted Cod, Weekend dinner, or for special occasions Lobster Tail or Crab legs.

More Brussels Sprouts Recipes

If you like this mashed Brussels sprouts recipe, you might also like some other Brussels sprouts recipes:

Reader’s favorite recipe

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Crispy Brussels Sprouts Recipe

A super simple crunchy Brussels sprouts recipe with only 5 simple ingredients, quick preparation, perfect brown edges and rich flavor skills.

Preparation time 5 minute

Cooking time 40 minute

total time 45 minute

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).

2. Add Brussels sprouts and 2 teaspoons of sea salt Cauldron Of water.Cook about 10 minutes, Until very tender and bright green, but not fully cooked. Drain the Brussels sprouts and pat dry with a paper towel.

3. In a large bowl, stir Brussels sprouts with olive oil, garlic powder, Parmesan cheese (if using), 1/2 teaspoon sea salt, and chili.

4. Arrange the bean sprouts in a single layer Bakeware, Make sure that each bud touches the baking tray.

5. Use the bottom of a small glass or Glass bottle, Press the bean sprouts to squash them. Sprinkle extra grated Parmesan cheese on top (optional).

6. Roasted and mashed Brussels sprouts approximately 30 minutes, Until the bottom of the bean sprouts is crispy and golden brown.

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Recipe notes

Serving size: 1/2 cup

nutrient content

The amount per serving. The amount in the formula description above.

Calories 107

fat 6.1g

protein 6.3-

Total carbohydrates 8.8g

Net carbohydrates 5.4-

fiber 3.4-

sugar 2 grams

The nutrients are provided out of courtesy. Have questions about the calculation or why are you getting different results?Please see our Nutrition policy.

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