Versatile and oh so crispy, Brussels sprouts are easily one of our favorite roasted vegetables to serve with practically any weeknight meal or holiday dinner.
Ingredients
- 2 lb.
Brussels sprouts
- 2 tbsp.
extra-virgin olive oil
- 2
cloves garlic, minced
- 1 tsp.
freshly chopped thyme
-
Kosher salt
-
Freshly ground black pepper
- 1 c.
shredded mozzarella
- 1/4 c.
freshly grated Parmesan
-
Freshly chopped parsley, for garnish
Description
- Step 1Preheat oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
- Step 2Blanch Brussels sprouts: Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until bright green and very tender, 8 to 10 minutes. Add Brussels sprouts to ice bath to cool then drain.
- Step 3On a large baking sheet, toss blanched Brussels sprouts with oil, garlic, and thyme. Using the end of a small glass or mason jar, press down on Brussels sprouts to smash them into a flat patty. Season each smashed Brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
- Step 4Bake until bottoms of sprouts are crispy and cheese is melty and golden, 20 to 25 minutes.
- Step 5Garnish with parsley and serve warm.
