Name: Crispy Smashed Brussels Sprouts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound Brussels sprouts, trimmed; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/4 cup grated Parmesan cheese (optional); Fresh parsley, chopped, for garnish

Perfect for Picky Eaters! These crispy Brussels sprouts are a delicious and healthy side dish that will make even the most reluctant veggie eaters ask for seconds!

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I saw a short on Facebook a few weeks ago (I can't find the link) about how crushed brussels sprouts have a completely different taste and texture from the usual boring steamed ones, so I had to try:

recipe for crushed brussels sprouts

And it (ChatGPT) responded:

Crispy Crushed Brussels Sprouts Perfect for Picky Eaters! Ingredients 1 pound Brussels sprouts, trimmed 2 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 1/4 cup grated Parmesan cheese (optional) Fresh parsley, chopped, for garnish Instructions Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Boil the Brussels Sprouts: Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for about 10 minutes, or until they are tender but still firm. Drain and let them cool slightly.

I always prefer steaming over boiling. It seems to be quicker and preserve more taste and nutritional value:

can I steam them instead of boiling? Also, I see online they are referred to as "smashed" not "crushed"

And here it is:

Servings: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Calories: 140 per serving

Crispy Smashed Brussels Sprouts

Ingredients

1 pound Brussels sprouts, trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese (optional)
Fresh parsley, chopped, for garnish

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Steam the Brussels Sprouts: Place the Brussels sprouts in a steamer basket over a pot of boiling water. Cover and steam for about 10 minutes, or until they are tender but still firm. Remove from the steamer and let them cool slightly.
Smash the Brussels Sprouts: Place the steamed Brussels sprouts on the prepared baking sheet. Using the bottom of a glass or a sturdy mug, gently press down on each Brussels sprout to flatten them. Be careful not to smash them too hard; they should hold together.
Season: Drizzle the olive oil over the crushed Brussels sprouts. Sprinkle the minced garlic, salt, black pepper, and paprika evenly over them. If you're using Parmesan cheese, sprinkle it on top as well.
Bake: Bake in the preheated oven for 20-25 minutes, or until the Brussels sprouts are golden brown and crispy on the edges.
Garnish and Serve: Remove from the oven and garnish with fresh chopped parsley. Serve immediately.