Smashed Brussels Sprouts (crispy &amp; Easy)

1 lb Brussels sprouts

2 tbsp Olive oil ((plus more for the baking sheet, or cooking spray))

1 tsp Garlic powder

2 ½ tsp Sea salt ((divided into 2 tsp and ½ tsp))

⅛ tsp Cayenne pepper ((or more if you like heat))

½ cup Parmesan cheese ((divided into 5 tablespoons and 3 tablespoons; optional))

Preheat the oven to 425 degrees F (218 degrees C).
Boil a large pot of boiling water with 2 teaspoons of sea salt. Carefully add the brussels sprouts, return to a boil, and boil for 8-10 minutes, until tender (soft enough to insert a knife or fork). Run the sprouts under cold water or plunge into an ice bath to prevent overcooking. Drain and pat dry with a paper towel.
In a large bowl, toss the brussels sprouts together with the olive oil, garlic powder, remaining ½ teaspoon of sea salt, and cayenne pepper. Add 5 tablespoons (about ⅓ cup) of the parmesan cheese (if using) and toss again.
Spray a large baking sheet with cooking spray or brush with oil. Arrange the sprouts in a single layer, with about 1.5-2 inches of space between them.
Using the bottom of a glass or mason jar, push down on the sprouts to smash them flat. Sprinkle the remaining 3 tablespoons of grated parmesan cheese on top (optional).
Roast smashed brussels sprouts for 25-30 minutes, flipping halfway through, until golden and crispy on both sides.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🍽️Side Dish

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 25m