I’m well aware that brussel sprouts are a tricky vegetable to acquaint yourself with, especially if, like me, you cannot stand anything bitter on your plate. But I’ve tasked myself with attempting to cook these understated leafy gems in a way that’s not just palatable, but frickin’ delicious. Well, I’ve finally found it, all thanks to TikTok. You’ll want to keep brussel sprouts in your fridge on-hand every time now and you can thank me later once you can’t stop popping bulb after bulb, like popcorn.
Very little cooking knowledge is needed for this, keeping this recipe very accessible to those who don’t cook often. But these TikTok Smashed Brussel Sprouts will go with any protein you desire and are well-worth their fame on social media.
Ingredients
- 450g brussel sprouts
- 2 tbsp olive oil
- 2 cloves roasted garlic (or 2 tbsp garlic confit)
- 1 tsp salt and pepper to taste
- 1/2 cup parmesan cheese (grated)
Tools
- Knife
- Chopping board
- Baking pan
- Oven
- Microwave
- Small glass cup
Recipe preparation
Preparation time: 5 minutes; Cooking time: 30 minutes
Feeds 2
- Trim the root end and any bruised leaves off of the brussel sprouts. Place the sprouts in a microwave-safe bowl and add enough water to submerge them halfway.
- Place a plate on the bowl and microwave on HIGH for 10 minutes or until fork-tender.
- While the brussel sprouts are cooking, place a non-stick baking pan in the oven. Pre-heat the oven and the pan to 180°C.
- Drain the cooked brussel sprouts and allow to fully drain of excess water. In a mixing bowl, mash the roasted garlic (or garlic confit) in the olive oil to infuse it and add salt and pepper.
- Add the drained cooked brussel sprouts to the infused oil and coat completely.
- Pour onto the pre-heated baking sheet. Use a glass to smash the sprouts flat. Add 1/2 the parmesan cheese to the smashed sprouts. Bake for 10 minutes at 180°C.
- Flip the sprouts and add the rest of the parmesan cheese, cooking for an additional 10 minutes. Roasted brussel sprouts are done when they are golden brown on all surfaces.
Step 1: Trim the root end and any bruised leaves off of the brussel sprouts. Place the sprouts in a microwave-safe bowl and add enough water to submerge them halfway.
Step 2: Place a plate on the bowl and microwave on HIGH for 10 minutes or until fork-tender.
Step 3: While the brussel sprouts are cooking, place a non-stick baking pan in the oven. Pre-heat the oven and the pan to 180°C.
Step 4: Drain the cooked brussel sprouts and allow to fully drain of excess water. In a mixing bowl, mash the roasted garlic (or garlic confit) in the olive oil to infuse it and add salt and pepper.
Step 5: Add the drained cooked brussel sprouts to the infused oil and coat completely.
Step 6: Pour onto the pre-heated baking sheet. Use a glass to smash the sprouts flat. Add 1/2 the parmesan cheese to the smashed sprouts. Bake for 10 minutes at 180°C.
Step 7: Flip the sprouts and add the rest of the parmesan cheese, cooking for an additional 10 minutes. Roasted brussel sprouts are done when they are golden brown on all surfaces.
I’m a firm believer in having garlic confit on standby in the fridge at all times—trust me, it’s an absolute time-saver and so easy to make—so that’s what I used in place of roasted garlic. If you have some as well, you won’t need the extra olive oil, really. But that aside, you’ll want to enjoy these while they’re warm and the cheese is still gooey. You can even play around with how you wish to season them; there’s really no limit to it.
I was surprised by the lace of sweetness, which went beautifully with the parmesan cheese. This moreish side dish will truly help you fall in love with brussel sprouts and I know it’s made me want to explore more ways to cook them. It’s officially my new favourite vegetable of 2021 and I hope I can get you just as excited about experimenting in the kitchen with them as well.
Expected damage: S$4 – S$7 per portion
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