Ingredients
Units
Scale
- 1 1/2 lbs Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons garlic powder (or as desired)
- 1/2 cup grated Parmigiano-Reggiano cheese*
- Juice from 1 lemon
- Lemon wedges for garnish
- Fresh parsley for garnish
- Lemon mayo dip (optional)**
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.Spray with non-stick olive oil or avocado oil. Set aside.
- In a large pot of salted boiling water, blanch the Brussels sprouts for 3-4 minutes, or until they are slightly softened but still firm. Drain Brussels sprouts in strainer for a few minutes.Pat them dry to remove excess moisture.
- Trim the ends of the Brussels sprouts and remove any outer leaves that are discolored or wilted.
- Place the dried Brussels sprouts on the prepared baking sheet.Place a piece of folded parchment paper over one Brussel sprout. Place the bottom of a mug or glass on the parchment that’s over the Brussel sprout. Gently press down to flatten the Brussel sprout. Repeat process for all Brussel sprouts.
- Drizzle or spray smashed Brussels sprouts with olive oil.Sprinkle with garlic powder. Sprinkle them with grated Parmigiano. Turn them over. Spray with oil again. Sprinkle them with more Parmigiano.
- Bake the Brussels sprouts in the preheated oven for 15-20 minutes, or until they are golden brown and crispy around the edges.
- Remove the baked Brussels sprouts from the oven and immediately add more cheese while they are still hot.Arrange the Baked Smashed Brussels Sprouts on the serving plate. Garnish the plate as desired. Just before serving, drizzle with fresh lemon juice. Serve with the wines.
Notes
- To make this hors d’oeuvre vegan, use vegan Parmigiano. You can prepare this vegan version yourself by mixing in a bowl 1 cup of blanched almond flour with ¼ cup of nutritional yeast, 2 tablespoons of garlic powder and 2 tablespoons onion powder, 1 tablespoon kosher salt, 1 tablespoon freshly ground black pepper. Adjust the seasoning. The nutritional yeast provides that umami roundness and depth of flavor experienced in dairy Parmigiano. So add more if required.
- If you would like to serve a dip with the Smashed Brussels Sprouts, mix together zero carb mayonnaise with fresh lemon juice and Parmigiano. Adjust the lemon according to the way the dip harmonizes with the wine.
- The recipe is based on the keto version and is approximate only. One serving has 1.6 grams of net carbs.
- (Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)
- Prep Time: 20
- Cook Time: 30
- Category: Keto Low-Carb
- Method: Baking
- Cuisine: Hors D'Oeuvre
Nutrition
- Serving Size: 36
- Calories: 29.43
- Sugar: 0
- Sodium: 52.86
- Fat: 1.85
- Saturated Fat: .54
- Carbohydrates: 1.6
- Fiber: 0
- Protein: 1.2
- Cholesterol: 2.7
