Oh, the faces I made when my mom served brussel sprouts for dinner. However, a post from DELISH on Facebook for Smashed Brussels Sprouts recently was an inspiration for something new to try. Their recipe called for 2 pounds of brussel sprouts, but I opted to feature only 1 pound since it was just my husband and me, and occasionally another teen or two, one of whom doesn’t eat vegetables. I added more garlic, more cheese and dried thyme from my summer harvests. These Cheesy Roasted Brussels Sprouts are a great side dish for chicken or pork. The process is fairly simple and guaranteed to be worth your effort
To begin to prepare this, I trimmed off a thin slice from the bottom of each. These were placed in salted boiling water for about 10 minutes. They are a beautiful bright green and you want them to stay that color.
Remove them from the boiling water with a slotted spoon and place them in a bath of ice water to stop the cooking.
Whisk together the pressed garlic, olive oil and dried thyme. Drizzle over the brussel sprouts and toss to coat.
Place them on a parchment paper-lined baking sheet pan. Use a flat bottomed glass or other tool to flattened each. If you have anything upsetting you, vent a little of your frustration on these as you smash them. Hehe ! I used a tart shaper.
Grind black pepper and salt over the smashed brussel sprouts. Sprinkle cheeses over the top and place in a 425 degree oven for about 20 minutes or until cheese acquires a golden brown color.
Oh, yum! Not your mammas Brussel sprouts! These Cheesy Roasted Brussel Sprouts are quite flavorful. I could see them maybe with a sprinkle of bacon bits if I felt about being a little bad. LOL Honestly, these don’t have any need for that. I served these with some BBQ chicken thighs and some Old Bay Fries. The White Sauce from the BBQ Chicken compliment those fries spectacularly!
Prep time:
Cook time:
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Serves: 4 servins
- 1 pound of whole Brussel sprouts
- 1 T. Extra Virgin Olive Oil
- 2 garlic cloves, pressed
- ½ t. dried thyme
- Freshly ground salt and pepper
- ¾ c. mozzarella
- ¼ c. parmigiana-reggiano cheese, grated
- Trim a thin layer off the bottoms of Brussel Sprouts.
- Boil them for 10 minutes in salted water. They should retain a bright green color.
- Remove them from the boiling water with a slotted spoon to an bath of ice water to stop the cooking.
- Remove from ice bath.
- Whisk together the pressed garlic, olive oil and dried thyme. Drizzle it over the Brussel sprouts and toss to coat.
- Pour bowl of brussel sprouts onto a sheet pan lined with parchment paper and space out.
- Smash each with a flat bottomed glass or other comparable tool.
- Grind black pepper and salt over the tops of smashed brussel sprouts.
- Toss the cheeses together and sprinkle over the top.
- Bake in a 425 degree oven(or 400 coinvection oven) for about 20 minutes or until cheese appears golden in color. Watch carefully.
- Serve using a spatula. Enjoy!
