These easy smashed Brussels sprouts are irresistible! They're cheesy, crispy, perfectly seasoned, and amazing with lemon aioli for dipping.
Brussels Sprouts: - Brussels sprouts - Olive oil - Lemon juice - Garlic powder - Kosher salt - Black pepper - Grated parmesan
Drain the Brussels sprouts in a colander, then run cold water over them to stop the cooking process and cool them down. Pat them dry with a dish towel before transferring them to a baking sheet.
Use a heavy jar or wine bottle to carefully smash the sprouts one at a time until they’re flattened. The flatter they are, the crispier they’ll be!
Bake the sprouts for 10 minutes, then turn them over and sprinkle the tops with the parmesan. Bake for an additional 5 to 10 minutes.