Did you know that Safeway also carries the world famous Everything But The Bagel seasoning from Trader Joe’s?
But, like, Safeway brand… obviously.
Now all of us in Montana can doll up our food, too!
Inspired by a recipe from Eating Well, here’s how to make Crispy Smashed Brussels Sprouts.
Click here to view the video!
- Brussels sprouts
- 3 tbsp extra virgin olive oil
- 1/4 cup parmesan cheese, grated
- 1 tbsp Everything But The Bagel seasoning
- 1 lemon, zested
- Spray oil, we like avocado or coconut for higher heat capabilities
Preheat your oven to 425 degrees.
Wash and trim your Brussels sprouts, keeping them intact while simply exposing a fresh base and outer layer of leaves.
Boil in salted water for 10 minutes, or until fork tender.
Remove from heat and plunge into an ice bath to cool down and stop the cooking process.
Drain and air dry for a few minutes.
Coat Brussels sprouts with olive oil and a sprinkling of salt before laying on a parchment lined sheet tray.
Try to give them space, as if you’re baking cookies.
Flatten each Brussels sprout with the base of a cup. (The smaller the sprout, the easier this is to do…)
Roast in the oven for ten minutes.
Remove Brussels from the oven – flip.
Spray with oil, sprinkle with EBTB seasoning, lemon zest and cheese.
Pop back in the oven for about 5 minutes or until your cheese is melty and your Brussels sprouts are crisp.
Now, you can stop there if you want – but if you’re anything like me, you’ll want them to have a bit more color and flavor. Which is why I then…
Saute in olive oil over medium heat.
Hit them with a sprinkling of salt and a wee bit more cheese.
BOOM. Delicious. Whee!