Smashed Brussel Sprouts

Smashed Brussel Sprouts


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Prep Time: 15 Min
Cook Time: 30 - 35 Min

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1. Heat a large pot of cold water on medium high heat until boiling. Once boiled, drop in the brussel sprouts and let them cook for about 7 – 10 minutes depending on their size. Strain and transfer to an ice bath to stop cooking. Strain once cooled and lay the sprouts out on paper towels to dry. Pat the tops dry as well.

 

1. Preheat oven to 425 F

 

1. Place the sprouts on a large baking sheet and use the bottom of a mason jar to smash them. Take a paper towel and pat the sprouts again, soaking up some of the liquid from smashing them. Next, drizzle over the EVOO, and sprinkle them generously with sea salt and desired amount of cracked pepper. Sprinkle over the pepper flakes and shake the tray a bit to distribute oil / spices.

 

1. Bake the sprouts for 15 minutes. Gently flip them and sprinkle over the finely grated pecorino cheese. Return them to the oven for about

 

1. Remove them from the oven and set the tray on a wire cooling rack. Squeeze over the lemon and transfer them to a serving plate. ENJOY!

               Grocery List

• 2 Lb Brussel Sprouts, cleaned up
• ¼ C EVOO
• 1 Tsp. Red Pepper Flakes
• 1 C Pecorino, finely grated
• ½ Lemon
• Sea Salt & Cracked Pepper