Smashed Brussels sprouts with Parmesan
Parboiled, flattened and roasted Brussels sprouts with crisp edges and Parmesan.
Active time25 min
Cooking35 min
Total1 hResting : 5 min
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Ingredients
- 900 g Brussels sprouts
- ¼ tsp red chilli flakes
- 14 g grated Parmesan
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tsp coarse kosher salt
- 2 tbsp balsamic vinegar
Preparation
Remove damaged leaves and trim the sprout bases. Rinse and add to a saucepan of boiling water. Cook for about 10 minutes, until easily pierced with a fork. Drain thoroughly.
900 g Brussels sprouts- knife
- chopping board
- saucepan
- fork
- colander
Preheat the oven to 230 °C. Let the sprouts cool and dry on a clean tea towel for 5 minutes. Line a baking tray with baking paper, place the sprouts on it and flatten them with the base of a glass.
- oven
- clean tea towel
- baking tray
- baking paper
- flat-bottomed glass
Drizzle with the balsamic vinegar, olive oil and honey. Sprinkle with the salt and chilli flakes. Turn to coat and space the sprouts out on the tray. Roast for about 15 minutes, until the edges begin to brown.
¼ tsp red chilli flakes1 tbsp olive oil1 tbsp honey1 tsp coarse kosher salt2 tbsp balsamic vinegar- baking tray
- spoon
- spatula
- oven
Turn the sprouts with a spatula, sprinkle with the grated Parmesan and roast for about another 10 minutes, until the cheese melts and the edges are crisp. Remove using oven gloves.
14 g grated Parmesan- spatula
- baking tray
- oven
- oven gloves
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration