Easy Smashed Roasted Brussels Sprouts Recipe for 4 Servings

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add 1.5 lbs trimmed Brussels sprouts and cook for 8 to 10 minutes until they are fork tender but still holding their shape. Note: Overcooking here will make them too mushy to smash.
2. Drain the sprouts into a colander. Let them sit and steam dry for 2 minutes to remove surface moisture.
3. Preheat your oven to 425°F (220°C). Place the sprouts on a parchment lined baking sheet and use the bottom of a heavy glass until each sprout is flattened to 1/2 inch thickness.
4. Drizzle with 2 tbsp avocado oil. Sprinkle evenly with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp cracked black pepper.
5. Toss the sprouts gently on the tray to coat both sides. Arrange them so none are overlapping to ensure maximum airflow.
6. Roast for 15 minutes. Use a spatula to flip each disc. Roast for an additional 10 minutes until the edges are deeply browned and shatter crisp.
7. Remove from the oven. Immediately sprinkle with 1/4 cup grated Parmesan cheese so it melts into the hot crevices.
8. Drizzle with 1 tbsp balsamic glaze and finish with 1 tsp lemon zest and a pinch of red pepper flakes. The aroma should be bright and toasted. Oven Roasted Turkey Breast with Herb Butter for 7 Servings — Master Oven Roasted Turkey Breast with our simple dry brine and compound butt...New Years Dinner: Slow Roasted Perfection — Plan your elegant new years dinner effortlessly! This slow roasting technique...Slow Cooker Pot Roast with Vegetables for 6 Servings — Master this Easy Slow Cooker Pot Roast Recipe with Vegetables and Herbs. Feat... $img_2$