Of all vegetables, few get as bad of a rap as Brussels sprouts. For reasons unknown to us, from a young age our minds are inoculated to turn our noses up to the leafy green orbs. But they’re packed with potential. When cooked well, the vegetable is both crunchy and soft and has a mild sweet cabbage flavor while supporting the other flavors in a dish. But Brussels sprouts can be made poorly—very poorly—and this is almost always a matter of a mushy texture and under seasoned flavor.One preparation of Brussels sprouts is a surefire way to prevent either of these cooking problems: smashed Brussels sprouts. This method of cooking blanches the Brussels sprouts in boiling salted water until soft, and then they are smashed into flat discs, patted dry, seasoned, and roasted in the oven. The blanching ensures that the Brussels sprouts are fully cooked, and the smashing creates a lot of surface area for the vegetable to be in contact with the baking sheet, meaning that the exterior becomes a crispy and slightly fried skin while the inside maintains the soft and sweet texture of a freshly cooked Brussels sprout. The extra surface area also allows the flavors of olive oil, garlic, and salt to better penetrate the vegetable as it roasts in the oven.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.