Parmesan Smashed Brussels Sprouts

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INGREDIENTS

1 1⁄2 - 2lbs Brussels sprouts, washed and stems trimmed

3 Tablespoons neutral oil

1⁄4 Cup parmesan cheese; grated or shredded

Salt and pepper to taste

DIRECTIONS

  • Preheat the oven to 400F

  • Cook Brussels sprouts 10 minutes in boiling water

  • Transfer Brussels sprouts to a bowl of ice water to prevent further cooking

  • Using a mug or other flat bottom-surface, smash the Brussels sprouts so that they burst open

  • Dry the Brussels sprouts thoroughly with a towel and toss with oil, salt, pepper and half of the cheese

  • Transfer the Brussels sprouts to a cookie sheet and spread into a single layer

  • Top the Brussels sprouts with the remaining cheese

  • Bake 15-20 minutes on the top shelf until cheese begins to crisp and turn golden brown

  • Serve hot

CHEF’S TIP:

Consider pairing this with Fiddlehead Chef Twice Roasted Hot Honey Sweet Potatoes or with fresh crisped bacon crumbles!