This recipe takes an ordinary vegetable and makes it completely irresistible! By smashing the Brussels sprouts, then roasting them in the oven, they become crispy little nuggets of caramelized goodness! These brussels sprouts are naturally Keto-friendly, paleo, and whole 30 approved!
Preheat the oven to 425° F and bring a large pot of salted water to a boil over high heat.
Salt
While waiting for the water to boil, wash and trim the ends of the Brussels sprouts. Remove any damaged or loose leaves from the outside.
2 lbs Brussels Sprouts
Add the trimmed brussels sprouts to the boiling water. Boil them for 5-8 minutes or until they are fork-tender.
Drain the brussels sprouts and return them to the pan. Add 1 tablespoon of oil or bacon grease, onion powder, garlic powder, crushed red pepper flakes, salt, and pepper to taste. Gently stir to combine.
3 tablespoon Olive Oil, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, pinch Crushed Red Pepper Flakes, ¼ teaspoon Black Pepper, Salt
Spread the oil into an even layer over a large sheet pan. Note: If you are using rendered bacon grease make sure it is melted before putting it on the sheet pan.
Carefully transfer the brussels sprouts to the sheet pan. Then, using the bottom of a mug or cup, press on the sprouts to smash them slightly.
Once the sprouts have all been smashed, place them in the preheated oven for 40 minutes, flipping halfway if desired.
Optional: For extra crispiness, place them under the broiler in your oven for 3-5 minutes after the initial cooking time is complete.
Season with additional salt and pepper if desired and enjoy!