A squeeze of lemon juice at the end brings a bright citrusy pop that complements the other flavors.
Keep reading for our expert tips, including why you should parboil the Brussels sprouts before smashing them.
Fill a large bowl with ice water.
Jacob Fox
Bring a large saucepan of lightly salted water to a boil.
Drain the sprouts and plunge them into the ice bath.
Let stand until cool enough to handle.
Transfer the sprouts to a clean dish towel and pat dry.
Spread the sprouts on a large rimmed baking sheet.
Drizzle with oil; toss to coat.
Roast for 10 minutes.
Gently flip the flattened sprouts and sprinkle with Parmesan, everything bagel seasoning and lemon zest.
Return to the oven and bake until the cheese has melted, about 5 minutes more.
With this method, vegetables are first parcooked, then smashed and roasted until crispy.
This seasoningalong with the Parmesan cheesegives the Brussels sprouts a boost of flavor and a crunchy texture.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
