If you're looking for healthy side dishes for dinner, these smashed and roasted brussels sprouts are not only quick and easy to make, they are incredibly delicious. They are also low carb and keto friendly! A family favorite veggie served with chicken, steak, bbq, fish and more. Even my picky eaters love these crispy roasted brussels sprouts! How can you go wrong with garlic and toasted parmesan cheese? And, the smashing process eliminates the squishy middle.
Preheat your oven to 450 degrees and line a large baking sheet with parchment paper.
Trim the bottoms and cut any bad leaves off of your brussels sprouts. Give them a good cleaning and then steam them until they are fork tender (about 15 minutes). If you are using frozen brussels sprouts, cook them according to the package directions. Set them aside in a colander to let them drain and cool for a few minutes.
Toss the brussels sprouts with olive oil and seasoning and then spread them out onto your prepared baking dish. Use the bottom of a cup to smash them into flat patties.
Evenly spoon the grated parmesan cheese onto the top of the smashed brussels sprouts.
Bake in the center rack for 12-15 minutes, or until the cheese turns a deep golden brown and the edges of the brussels sprouts are crispy.
*You can use fresh or frozen brussels sprouts for this recipe. If using frozen, I generally buy the 12 ounce package that is available from my local grocery store. Frozen brussels sprouts are easier to make because they eliminate the washing, trimming and steaming process, but the fresh ones do turn out crispier. I make this recipe both ways, depending on what I have on hand.