Smashed Brussel Sprouts
Smashed Brussel Sprouts

Smashed Brussel Sprouts

Level: Easy | Prep Time: 20 minutes | Cook Time: 25 minutes | Serves: 4

Topped with a Pasolivo Tuscan Balsamic and Barrel Aged Maple Syrup glaze, these cheesy smashed brussel sprouts are the perfect addition to your festive holiday table. This recipe can easily be doubled or tripled for bigger groups of people.

Ingredients

Preparations

  1. Preheat the oven to 425 degrees and place the rack on the shelf above the center of the oven.
  2. Clean the brussel sprouts and remove the discolored outer leaves. Steam the brussel sprouts until soft (about 15 minutes). Remove them from the water and pat dry with a kitchen towel.
  3. Toss the dried, steamed brussel sprouts with Pasolivo Garlic Olive Oil, garlic powder, Pasolivo Central Coast Broth Blend, Pasolivo Himalayan Pink Sea Salt and pepper in a bowl and then transfer them to a baking sheet.
  4. Gently smash the brussel sprouts with the bottom of a flat glass.
  5. Sprinkle the grated parmesan cheese on the brussel sprouts.
  6. Bake for 20-25 minutes or until browned and crisp. Keep an eye on them after the 20-minute mark so that they do not get too dark.
  7. While the brussel sprouts are in the oven, in a small pot or saucepan, heat Pasolivo Tuscan Balsamic Vinegar and Pasolivo Bourbon Barrel Aged Maple Syrup over medium heat.
  8. Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced about halfway (about 4-6 minutes). It should be thick enough to coat the back of a spoon.
  9. Pour the glaze over the brussel sprouts and extra grated parmesan if desired.
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