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Easy Smashed Brussels Sprouts
Easy Smashed Brussels Sprouts
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Irresistibly crispy smashed Brussels sprouts, par-boiled and seasoned, then baked to perfection.
Ingredients:
  • 2 pounds Brussels sprouts, washed and cleaned
  • 0.25 cup extra-virgin olive oil
  • sea salt and freshly cracked black pepper to taste
  • 1 teaspoon red pepper flakes
  • 1 cup finely grated Pecorino Romano cheese
  • 0.5 medium lemon
Instructions:
  • - Boil a large pot of cold water until bubbling. Drop in Brussels sprouts and simmer until tender, 7 to 9 minutes, varying by size. Drain and plunge into an ice bath to halt cooking.
  • Preheat the oven to 425°F (220°C) for perfect cooking temperature.
  • After cooling the sprouts, strain them and lay them out on paper towels to dry. Gently pat the tops dry too.
  • Spread sprouts on a large baking sheet and gently crush with a Mason jar. Dab dry with a paper towel to absorb excess moisture. Drizzle with olive oil and generously season with sea salt, pepper, and red pepper flakes. Shake tray to evenly coat with oil and spices.
  • Bake the sprouts in the preheated oven for 15 minutes. Then flip them gently, sprinkle with Pecorino Romano cheese, and bake for an additional 10 to 15 minutes until the sprouts are soft and the cheese is melted.
  • Take the baking sheet out of the oven and set it on a wire cooling rack. Drizzle lemon juice over the sprouts, then move them to a serving plate.

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