I’ve always loved Brussels sprouts: those delectable little cabbages. In the past decade they’ve come into their own in a wide variety of ways. Here’s a nice little twist to roasted Brussels.
Smashed Brussels With Garlic and Parmi
1 pound Brussels sprouts
2 tablespoons olive oil
Three to four garlic cloves chopped
1 pinch red pepper flakes
Course pink Himalaya salt and ground black pepper to taste
1/4-1/2 cup finely grated Parmesan cheese or fresh shaved Parmesan.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Trim Brussels sprouts and discard any yellow outer leaves.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, about 10 minutes. Drain well, pat dry, and transfer to the baking sheet.
Toss Brussels sprouts and garlic with olive oil, garlic powder, red pepper flakes, salt, and pepper. Spread out evenly on the baking sheet. Use a Mason jar or other heavy object to press Brussels sprouts and garlic into flat patties.
Roast in the preheated oven for 15 minutes. Cover with Parmesan cheese. Broil until cheese starts to brown, about 2 minutes.