Smashed Brussels Sprouts


  • 2 lb. Brussels sprouts
  • 2 tbsp. olìve oìl
  • 2 cloves garlìc, mìnced
  • 1 tsp. chopped thyme
  • kosher salt
  • Freshly ground black pepper
  • 1 c. shredded mozzarella
  • 1/4 c. freshly grated Parmesan
  • Fresh parsley, chopped, for garnìsh
    Smashed Brussels Sprouts


  1. Preheat oven to 425° and lìne a large bakìng sheet wìth parchment paper. Prepare an ìce bath ìn a large bowl.
  2. Blanch brussels sprouts: Brìng a large pot of salted water to a boìl. Add brussels sprouts and cook untìl brìght green and very tender, about 10 mìnutes. Add brussels sprouts to ìce bath to cool then draìn.
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