Brussels sprouts get crispy and flavorful in the oven when they're "smashed" and seasoned with Parmesan cheese and everything bagel seasoning.
Active Time
20 mins
Total Time
45 mins
Yield
Serves 4
How to Make It
1. Step
Preheat oven to 425°F. Fill a large bowl with ice water.
2. Step
Bring a large saucepan of lightly salted water to a boil. Add Brussels sprouts, reduce heat to maintain a lively simmer and cook until just tender when pierced with a skewer, 8 to 10 minutes.
3. Step
Drain the sprouts and plunge them into the ice bath. Let stand until cool enough to handle.
4. Step
Transfer the sprouts to a clean dish towel and pat dry.
5. Step
Spread the sprouts on a large rimmed baking sheet. Drizzle with oil; toss to coat.
6. Step
Space the sprouts evenly on the pan then flatten them with the bottom of a mason jar or sturdy glass.
7. Step
Roast for 10 minutes. Gently flip the flattened sprouts and sprinkle with Parmesan, everything bagel seasoning and lemon zest.
8. Step
Return to the oven and bake until the cheese has melted, about 5 minutes more.
Ingredients
1 ½ pounds medium to large Brussels sprouts, trimmed (16-18)
