Ingredients
- 2 pounds whole Brussels sprouts, fresh
- 2 tablespoons extra virgin olive oil
- 2 teaspoons salt, plus more for finishing
- 1/2 teaspoon black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 dash red pepper flakes, optional
Instructions
- Preheat oven to 425 F. and line a baking sheet with parchment paper, set aside
- Bring a large pot of water to a boil, add 1tsp salt and brussels sprouts
- Blanch sprouts- boil for 8-10 minutes remove from the boiling water and immediately place in an ice bath to stop the cooking process, drain thoroughly
- Place sprouts on a baking sheet, and using a glass or jar, gently push down, smashing the sprout. drizzle with olive oil, and sprinkle evenly with garlic and onion powder, salt and pepper
- Bake until the bottom is crispy, finish with a sprinkle of salt to taste, and red pepper flakes if desired
Notes
- There is no need to trim the sprouts- you want to ensure they hold together when you smash
- Be sure to drain thoroughly, removing as much moisturizer ensures they are crispy
- The perfect low carb option to smashed potatoes (link my recipe)
- Serve as side to the Perfect Steak (link my recipe)
- Highly dunkable- think ranch or buffalo sauce
- When boiling, you want them just barely fork tender so they can be easily smashed, but firm enough to hold together
- Extra virgin olive oil is always preferred, as it has a milder flavor, and the herbs and main ingredient can shine through