You’re going to love these! Normally, I roast up somewhat the same vegetables every single week, keep the spices and the method the exact same every single time.
I took a poll the other day from you all (thank you!) of your favorite vegetables or what you want to see a bit more of. I was a little surprised that the majority said either broccoli or brussels sprouts. Brussels sprouts, I can see because they have become so trendy at restaurants, but broccoli, no. I didn’t think people loved it as much as I do. I honestly roast 2+ trays every other day because we can’t stop eating it in our apartment, but you couldn’t give me a million dollars to eat it when I was little. Mainly because the way that it was served was totally bland, no flavor, and soggy. Now, I roast the heck out of it, add sea salt, cayenne pepper, shredded cashew cheese and eat it almost every single day.
anyways, in the attempt to make a few new variations of our favorite vegetables, I am starting off with these garlicky cheesy smashed brussels sprouts - they are crispy on the outside, tender in the middle, and full of flavor. I think that they make the perfect side dish for the holidays or on top of a salad or even with 2 fried eggs in the morning!
Besides the brussels sprouts, garlic powder, sea salt, and pepper, you will need your favorite shredded cheese (non-dairy if needed) or you can also use nutritional yeast to give it that cheese flavor- but it won’t be exactly the same. If you aren’t sure which non dairy/vegan cheese to use, I love:
…but please use any that you love!
First, the brussels are lightly boiled over the stove, seasoned, then baked in the oven at a high temperature to crisp up! I made a big batch to last the entire week; to reheat simply place the brussels under the broiler on high for a few minutes or at 375 degrees until they are warm- 10 minutes or so. I think one of the best things about making these, is you do not have to slice off the ends or cut them into tiny pieces. I don’t know about you, but I often do not buy brussels spouts because of that “hassle.” Just give them a quick rinse before you start the recipe; that’s it!
When I first made them, I had them with 2 fried eggs, mashed avocado, and toast for lunch; but they would be perfect with a roasted chicken or even as is; finger food/appetizer.
Once the brussels sprouts are finished, you can always toss in chopped almonds, pine nuts, or even dates/cranberries to add a bit more too it. I added a little more cashew cheese, nutritional yeast, and a dash of pepper. They are best served right out of the oven; but will last up to 5 days in the fridge! A note on the seasonings, I used them all to my preference, so please adjust to your needs! I often do not measure too much when it comes to spices, because I always think the more the merrier!
Side dish / Appetizer
Prep time: 15 minutes
Cook time: 25 minutes
Total time: under 45 minutes
Yields: 5-6 servings
24 oz of brussels sprouts
heavy dash of sea salt
pepper to your liking
2 tsp. garlic powder (can omit, if bothers you!)
2-3 tbsp. nutritional yeast
3/4 cup shredded cheese or cashew cheese of choice; can use a liquid cheese as well.
In a large pot, fill halfway with water. Bring to a boil. Add the brussels sprouts into the boiling water for at least 10 minutes. They will be tender to touch when complete.
Preheat your oven to 425 degrees and line a baking sheet with parchment paper. Set aside.
Once the brussels sprouts are done boiling, drain immediately. Gently pat off any excess water.
Spread the brussels sprouts on the baking sheet and with a small glass, gently press/flatten the brussels with the bottom of the glass.
Lightly add olive oil or spray olive oil on the brussels sprouts.
Add the garlic powder, sea salt, pepper, and the cheese of choice.
Bake at 425 degrees for 25 minutes. For the last 5 minutes or so, you can place them under the broiler & they will get a bit crisper!
Once they are done cooking, add a few shakes of nutritional yeast (optional) and serve immediately!