'I tried viral smashed Brussels sprouts recipe and it's sure to convert any haters'
Christmas isn't far away now, and one of the best things about the day - aside from spending time with family and friends, of course - is the much-anticipated Christmas dinner.
There's often a lot of planning and preparing needed for this festive feast, and no matter what you like to eat on the day, it's always one of the highlights of the season.
And if you're a fan of a traditional Christmas dinner, you'll know that some of the key components include turkey, stuffing, roast potatoes and pigs in blankets. Not forgetting an array of vegetables that, if cooked properly, can really take your meal to the next level.
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However, one part of Christmas dinner is definitely more controversial than the rest. The humble Brussels sprout is hugely polarising, with some people loving the green veg and others wanting it nowhere near their plate.
I'll admit that I have been in the latter camp for years, mainly because I had only ever had them boiled, which didn't really do anything for me. Tasteless, bland and boring, I've always left them off my plate when Christmas Day rolls around.
But this year it's all about to change, as I have discovered the ultimate way to cook Brussels sprouts that truly transforms the vegetable into something tasty, delicious and moreish.
The concept is very similar to smashed potatoes - but using Brussels sprouts instead, using plenty of parmesan cheese, butter and seasonings to make them crispy and flavoursome. They're the perfect Christmas Day dish, and after trying them out, I'll definitely be making them for my family on the big day.
The recipe was shared by Emily's Cooking in a video which has racked up more than four million views to date. Although it does require a little more effort than boiling the sprouts, it's well worth it, and you only need a handful of ingredients. Here's how you can make them.
Smashed parmesan Brussels sprouts
Ingredients
One pack of Brussels sprouts, with the root cut off and any loose leaves removed
Butter
Grated parmesan cheese
Seasonings of your choice - I used chilli flakes, garlic, oregano, paprika, salt and pepper
Method
I had actually never cooked sprouts before, so had no idea that you need to prep them beforehand until I started boiling them and was soon faced with a pan full of leaves. So out they came, and once the roots and loose leaves had been removed, they went back on to boil in some salted water.
You don't want to boil them for too long or they'll end up too soggy, so around 10 minutes should be enough. Meanwhile, preheat your oven to 185C.
Drain the sprouts, then pat dry with a kitchen towel to remove any excess moisture before leaving them to cool for another 10 minutes or so.
Then, grab a baking sheet or two, and line them with greaseproof paper.
Count your sprouts and for however many you've got, add a small dot of butter to your baking trays. You'll want these quite evenly spaced, so that the sprouts don't stick together when they're smashed down.
Sprinkle a little of your seasoning mix onto each piece of butter before adding a small pinch of the grated parmesan too.
Now comes the fun and most satisfying part. Place a sprout on top of the cheese and use the bottom of a jar or glass to smash them right down - the thinner they are, the more crispy they will be, so it's really up to you.
Top again with the seasonings and then the cheese, before baking them in the oven for around 20-30 minutes until the cheese has turned lovely and crispy.
These were so unlike any sprouts I'd ever tried before, and despite being a firm hater, I was so taken aback at how good they tasted. Smashing them down gives them such a nice crunch, and the seasonings work well with the parmesan to add a gorgeous deep flavour that made me keep coming back for more.
If you're in charge of sprouts this Christmas then I'd highly recommend making these - the whole table is sure to love them, even the long-time haters.
