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5⅙ cups Brussels Sprouts, raw
1 tbsp Olive Oil
1  (ea. 0.11 oz) Garlic, raw
½ tsp Thyme, fresh leaves
½ tsp Salt, Kosher salt, table salt
¼ tsp Pepper, black, ground
½ cup Mozzarella, cheese, low moisture, whole milk, shredded
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2 tbsp Parmigiano Reggiano, Parmesan cheese, grated
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2 tsp Parsley, fresh, chopped
19.22 ozaltogether (view nutrition facts)


  1. Serving size:
    4.80 oz (calculated)
    Notes: 1 cup
  2. Temperature: 390 °F (preheated, circulating air (increase to 425 F or 220 C without fan))
  1. Bring a large pot of salted water to a boil.
  2. Add the cleaned Brussels sprouts and blanch them until they are bright green and tender, about 8 to 12 minutes depending on their size.
  3. Fill a large bowl with cold water and ice cubes.
  4. Drain the Brussels sprouts and add them to the ice bath to stop the cooking process and cool them down. This also ensures they stay nice and green.
  5. Drain the Brussels sprouts.
  6. In a large bowl combine the olive oil, minced garlic, thyme, salt and pepper.
  7. Toss the drained Brussels sprouts in the seasoned oil, then transfer to a baking sheet lined with parchment paper or a silicone baking mat. You can of course also toss the sprouts on the baking sheet to save some clean-up work.
  8. Using the bottom of a glass or mason jar, press down on the sprouts until they break and flatten.
  9. Sprinkle with grated mozzarella and parmesan.
  10. Bake until the Brussels sprouts are crispy and the cheese has melted and browned, about 20 minutes.
  11. Serve sprinkled with some freshly chopped parsley.
  12. Meal Prep Tip

  13. You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. If possible, thaw overnight in the fridge. Reheat in the oven, on the stovetop or in the microwave.

Nutrition Facts

  • Calorie count
    139 kcal
  • % of calories by macros
    Fat52.5 %73 kcal8.3 g
    Net Carbs18.7 %26 kcal6.5 g
    Dietary Fiber6.5 %9 kcal4.4 g
    Protein22.3 %31 kcal7.9 g
  • Approx. WW SmartPoints™
  • Cholesterol 15 mg
  • Sodium 459.8 mg
  • Fat 8.3 g
    • Saturated Fat 3.4 g
    • Trans Fat 0 g
  • Carbohydrates 10.9 g
    • Dietary Fiber 4.4 g
    • Total Sugars 2.6 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 7.9 g
  • Calcium 168.9 mg
  • Iron 1.7 mg
  • Magnesium 31.3 mg
  • Potassium 463.8 mg
  • Zinc 1 mg
  • Vitamin A (Retinol Equivalents) 86.5 mcg
  • Vitamin B12 0.2 mcg
  • Vitamin C 97.6 mg
  • Folate 71.3 mcg
    • Folic Acid 0.2 mcg