- 1 lb Brussel Sprouts
- 2 Tbsp Butter
- 1 Tsp Garlic puree
- 1/4 Cup Parmesan Cheese
- 1/2 Tsp Salt
Preheat your oven to 425 degrees F, then line a large baking sheet with parchment paper. Trim the bottoms and any bruised leaves off of the brussel sprouts. Next steam or boil them until they're fork tender (about 15 minutes). If you are using frozen brussel sprouts, cook them according to the package directions. Strain them, then set them aside in a colander and cool for a few minutes.
Toss the brussel sprouts with melted butter (or olive oil) and garlic and salt, then spread them out onto your prepared baking dish. Use the bottom of a cup to smash them flat.
Evenly spoon the grated parmesan cheese onto the top of the smashed brussel sprouts. Bake for 12-15 minutes, or until the cheese turns a deep golden brown and the edges of the brussel sprouts are crispy.
Calories: 365kcal | Carbohydrates: 9g | Protein: 4.5g | Fat: 5g | Fiber: 3g