If you’re looking for healthy side dish recipes for dinner, these smashed and roasted brussels sprouts are not only quick and easy to make, they are incredibly delicious, low carb and keto friendly! A family favorite veggie served with chicken, steak, bbq, fish and more.
- 3-4 cups brussels sprouts *see notes
- 2 tbsp olive oil
- 1 tsp garlic powder
- salt & pepper to taste
- 1/4 cup grated parmesan cheese
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.