Crispy Smashed Brussels Sprouts
Brussels sprouts might be the most controversial vegetable there is; you either love them or you hate them. Add bacon, Parmesan, and that extra crispness that can only be achieved by roasting, and you are going to find a new love for the humble Brussels sprout!
Ingredients
Instructions
Preheat the oven to 400°F.
Bring a pot of salted water to a boil (about 1 tablespoon salt per quart of water) to blanch the Brussels sprouts. Cut off the ends of the Brussels sprouts and remove any yellow or brown outer leaves.
Once the water has reached a boil, add in the Brussels sprouts. Boil for 8 minutes or until soft.
Drain the Brussels sprouts in a colander. Line a large baking sheet with parchment paper, or grease well using melted ghee. Place the Brussels sprouts on the tray, allowing at least an inch of space between them for smashing. Oil the bottom of a drinking glass and use it to smash each Brussels sprout so they are flat.
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Recipe and Photography Courtesy of and Reprinted from The Vermont Farm To Table Cookbook: Over 50 Fresh & Local Recipes For Every Season | By Nora Rice and Jenna Rice | Photographs by Jenna Rice | Published by Hatherleigh Press, Ltd., 2025
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