Cheesy Roasted Brussels Sprouts
Author: My Dragonfly Cafe
Recipe type: Vegetable
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!
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/cheesy-roasted-brussels-sprouts/
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