A low carb, healthy, and super yummy side dish for dinner!
Easy Smashed Brussels Spouts Roasted With Garlic & Parmesan Cheese
If you’re looking for simple low carb side dish recipes for dinner, these roasted brussels sprouts are absolutely amazing. The key to making the best brussels sprouts is to simply steam them, smash them and then roast them. The smashing process eliminates the squishy middle, giving you more of that crispy and toasted outer layer.
You can season them however you’d like, but just a little bit of salt, pepper and garlic powder is all you need. The grated parmesan cheese also adds to the flavor and crunch factor.
If you’re looking for healthy side dish recipes for dinner, these smashed and roasted brussels sprouts are not only quick and easy to make, they are incredibly delicious, low carb and keto friendly! A family favorite veggie served with chicken, steak, bbq, fish and more.Course: Side DishKeyword: brussels sprouts, cheese, easy, garlic, healthy, keto, low carb, parmesan, roasted, side dish, smashed, veggiesServings: 4 peoplehttps://7928874230fb60a042e390dc3d1f28b9.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.htmlIngredients
- 3-4 cups brussels sprouts *see notes
- 2 tbsp olive oil
- 1 tsp garlic powder
- salt & pepper to taste
- 1/4 cup grated parmesan cheese
Instructions
- Preheat your oven to 450 degrees and line a large baking sheet with parchment paper.
- Trim the bottoms and cut any bad leaves off of your brussels sprouts. Give them a good cleaning and then steam them until they are fork tender (about 15 minutes). If you are using frozen brussels sprouts, cook them according to the package directions. Set them aside in a colander to let them drain and cool for a few minutes.
- Toss the brussels sprouts with olive oil and seasoning and then spread them out onto your prepared baking dish. Use the bottom of a cup to smash them into flat patties.
- Evenly spoon the grated parmesan cheese onto the top of the smashed brussels sprouts.
- Bake in the center rack for 12-15 minutes, or until the cheese turns a deep golden brown and the edges of the brussels sprouts are crispy.
Recipe Notes
*You can use fresh or frozen brussels sprouts for this recipe. If using frozen, I generally buy the 12 ounce package that is available from my local grocery store. Frozen brussels sprouts are easier to make because they eliminate the washing, trimming and steaming process, but the fresh ones do turn out crispier. I make this recipe both ways, depending on what I have on hand.