Get ready to transform the most misunderstood vegetable into a mouthwatering masterpiece that will have everyone begging for seconds! These Smashed Brussels Sprouts with Vegan Cheese are not just a side dish – they're a culinary revelation that proves healthy eating can be incredibly delicious. By using a simple smashing technique and perfectly crispy roasting method, we'll turn humble Brussels sprouts into a restaurant-worthy dish that's both impressive and surprisingly easy to make.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, trimmed
- 1/4 cup vegan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper to prevent sticking.
- Wash the Brussels sprouts thoroughly under cold running water, then pat them completely dry with clean kitchen towels to ensure crispy results.
- Trim the stem ends of the Brussels sprouts and remove any yellow or discolored outer leaves, keeping the sprouts compact and fresh.
- Bring a large pot of salted water to a boil and blanch the Brussels sprouts for 3-4 minutes until they are slightly tender but still firm.
- Drain the Brussels sprouts and immediately transfer them to an ice water bath to stop the cooking process and maintain their vibrant green color.
- Pat the blanched Brussels sprouts dry again and arrange them on the prepared baking sheet, leaving space between each sprout.
- Using the bottom of a flat measuring cup or a sturdy glass, gently press down on each Brussels sprout to "smash" them, creating a flat surface while keeping them mostly intact.
- Drizzle olive oil evenly over the smashed Brussels sprouts, ensuring each sprout is lightly coated.
- Sprinkle garlic powder, salt, and black pepper over the sprouts, distributing the seasonings evenly.
- Roast in the preheated oven for 15-20 minutes, turning the baking sheet halfway through to ensure even browning.
- In the last 3-4 minutes of roasting, sprinkle the vegan cheese over the smashed Brussels sprouts to melt and create a crispy, golden topping.
- Remove from the oven and immediately drizzle fresh lemon juice over the sprouts to add brightness and enhance the flavors.
- Let the Brussels sprouts rest for 2-3 minutes before serving to allow the cheese to set and the sprouts to cool slightly.
- Transfer to a serving platter and garnish with additional fresh herbs like chopped parsley or chives if desired.
Tips
- Dryness is key: Make sure to thoroughly dry your Brussels sprouts after washing and blanching. Excess moisture prevents the crispy, golden exterior you're looking for.
- Don't overcrowd the baking sheet: Give each sprout enough space to ensure even roasting and maximum crispiness.
- Use a flat-bottomed object with a sturdy base when smashing to create an even, flat surface on each sprout.
- Watch the cheese carefully during the final minutes of roasting to prevent burning.
- For extra flavor, experiment with different vegan cheese varieties or add nutritional yeast for a cheesy, nutty taste.
- Serve immediately for the best texture – these sprouts are at their prime when hot and crispy straight from the oven!
Nutrition Facts
Calories: 97kcal
Carbohydrates: 5g
Protein: 1g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 0mg
