Popular Conditions & Diets
Ingredients
7
Time
35m
Serves
6
Recipe by Jaclyn Irwin
Ingredients
7
Time
35m
Serves
6
2 lbs
Brussels Sprouts
trimmed
3 Tbsp
Extra-Virgin Olive Oil
1/2 tsp
Kosher Salt
1/4 tsp
Black Pepper
1/2 tsp
Garlic Powder
1/4 cup
Parmesan Cheese
Vegetarian
Side
finely grated
1/4 tsp
Chili Flakes
optional
1
Preheat the oven to 425ºF.
2
Bring a large pot of salted water to a boil. Once boiling, carefully drop in the brussels sprouts and cook for 10 minutes. Drain and add to a large bowl filled with ice water.
3
Transfer the brussels sprouts to a large cutting board and pat dry with paper towels, to remove as much water as possible.
4
Drizzle a large sheet pan with some oil. Add the sprouts to the pan and smash using the bottom of a glass or mug, pressing down with both hands. Repeat with the remaining sprouts.
5
Drizzle the sprouts with the olive oil and season with salt and pepper. Place in the oven for 15 minutes.
6
Remove the sprouts from the oven and flip them over. Top with the garlic powder, parmesan cheese and chili flakes. Place back in the oven and bake for another six to eight minutes.
7
If you want them extra crispy, broil for one to two minutes. Enjoy!
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
