Smashed Brussels Sprouts

Smashed Brussels Sprouts

from foodnetwork.com
45 min
1 servings

Smashing Brussels sprouts before you roast them results in extra surface area, which translates to more crispy cheesy bits. If you have a meat mallet, it makes the smashing particularly easy and fun, but you can also use a cast-iron skillet or heavy drinking glass or mug.

Ingredients

  • Kosher salt
  • 1 1/2 pounds Brussels sprouts, trimmed
  • 1 cup finely grated manchego cheese (from about a 4-ounce piece)
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons smoked paprika
  • 6 large cloves garlic, crushed and peeled

Directions

  1. 1

    Preheat the oven to 425 degrees F with a sheet pan on the bottom rack.

  2. 2

    Bring a large pot of salted water to a boil. Add the Brussels sprouts and boil until tender throughout, 10 to 12 minutes. Drain in a colander and cool under running water. Pat very dry with kitchen towels.

  3. 3

    Flatten each sprout with a meat mallet. Transfer to a large bowl and toss with 1/2 cup of the manchego, the olive oil, smoked paprika, garlic and 1 teaspoon salt. Spread on the preheated sheet pan and roast until crispy on the bottom, 13 to 15 minutes.

  4. 4

    Flip the sprouts and sprinkle with the remaining 1/2 cup manchego. Roast until the tops are browned and crusty and the bottoms are deeply caramelized, 13 to 15 minutes more.