thepioneerwoman5.0
Smashed Brussels Sprouts
These crispy smashed Brussels sprouts are topped with cheese and panko, then baked to golden perfection. Served with a zesty lemon dipping sauce.
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●saucepan
- ●knife
- ●pan
- ●measuring cup
- ●whisk
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 425°F. Grease a large baking sheet with oil.
2
Bring a medium saucepan of salted water to a boil. Add the Brussels sprouts and cook until the sprouts are tender and can be easily pierced with a paring knife, 10 to ⏱️ 12 minutes. Drain and dry thoroughly with a clean kitchen towel or paper towels.
3
Transfer the Brussels sprouts to the prepared baking sheet. Using the bottom of a measuring cup or mason jar, smash each sprout flat and pat dry again. Do not overcrowd the pan.
4
In a measuring cup, whisk together ¼ cup of the oil with the lemon pepper, crushed red pepper flakes, and 2 cloves of the garlic. Drizzle the sprouts with the mixture and sprinkle with ¾ teaspoon salt.
5
In a small bowl, combine the parmesan and panko with the remaining 1 tablespoon oil and toss to coat.
6
Bake the Brussels sprouts for ⏱️ 15 minutes. Carefully flip each sprout, sprinkle with the panko mixture, and continue to bake until golden and crispy, 15 to ⏱️ 20 minutes more.
7
Meanwhile in a medium bowl, whisk together the mayonnaise, dijon mustard, hot sauce, black pepper, lemon juice, 1 teaspoon of the lemon zest, the remaining garlic, and remaining ¼ teaspoon salt.
8
Transfer the Brussels sprouts to a serving platter, sprinkle with the remaining teaspoon lemon zest, and serve with the lemon dipping sauce.
Nutrition Facts
calories
393 Calories
fat Content
34 g
fiber Content
6 g
sugar Content
4 g
sodium Content
480 mg
protein Content
9 g
trans Fat Content
0 g
cholesterol Content
16 mg
carbohydrate Content
11 g
saturated Fat Content
6 g
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