Oh, Brussels sprouts. We hate to love them, and love to hate them. And I am perpetually forgetting that silent s on brussels.
Let's face it, these baby cabbages have a bad run in with the law of good tasting vegetables. Their reputation of being mushy, bitter gas bombs does no justice for how delicious they can be. It's all in how you cook 'em, baby.
Why This Recipe Works
Smashing the brussels sprouts gives them an undeniably crispy texture.
Adding fresh garlic & parmesan cheese bumps up the flavor to 11.
Pre-cooking the sprouts before roasting helps get them to the table in just 30 minutes.
Money Saving Tips for these Smashed Brussels Sprouts:
- Buy Whole Cheese: The pre-grated stuff is convenient, but more expensive. Per pound, the pre-grated cheeses cost more, and often contain added fillers and preservatives. Look for small pieces or containers of fresh parmesan, and grate it yourself with a microplane or the small side of your cheese grater. Save the rinds to flavor soups too!
- Shop the Farmer's Market: Not only are they the freshest, but often times the cheapest when it comes to brussels sprouts. If you don't have a farmer's market nearby, you can still usually find fresh brussels sprouts in most supermarkets.
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