These Smashed Roasted Brussels Sprouts are blanched then roasted, making the brussels tender and delicious.
Course: Side Dish
Keyword: roasted vegetables, side dish, simple sides, smashed brussels sprouts
1lbbrussels sproutsstems trimmed and outer leaves removed
i tbsp olive oil
lemon juice from ½ lemon
Preheat oven to 425 degrees F.Bring a medium-sized pot of water to a boil. Add brussels sprouts and boil until fork tender (about 6-8 minutes...unless you have huge ones like this particular batch, in which case it took about 12 minutes).
With a slotted spoon, immediately remove from the water and dunk in an ice water bath. Let them soak for 1 minute to stop the cooking.Remove from the ice water and transfer to a baking sheet.
With the bottom of a cup, gently smash the brussels until somewhat flattened (they may not flatten entirely...that's okay).
Drizzle olive oil, salt, pepper, paprika, and garlic powder over the brussels. Bake for 10 minutes. (If you like yours crispy, put them in the broiler for the last minute or two.)
Remove brussels from the oven. Squeeze lemon juice on brussels and top with parmesan (if you'd like).
These brussels are best eaten on the same day. If you do have leftovers, I much prefer placing them back in the oven at 375˚F for about 15 minutes to reheat instead of using the microwave.