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Smashed Brussels Sprouts ~ Serves 6 - 8
Prep 10 min ~ Total 55 min

In order to smash the Brussels sprouts, you need to boil them first. (Just like smashed potatoes!)
Make sure to pat them really dry, even after you smashed them, so that they crisp up in the oven ~ and never skimp on the cheese.

2 lb Brussels sprouts
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon freshly chopped thyme
Kosher salt
Freshly ground black pepper
1 cup shredded mozzarella
1/4 cup freshly grated Parmesan
Freshly chopped parsley, for garnish

Preheat oven to 425掳F and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
Blanch 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.
On 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.
Bake until bottoms of sprouts are crispy and cheese is melty and golden, 20 to 25 minutes.
Garnish with parsley and serve warm.


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