Ingredients

  • Freshly ground black pepper
  • 2 lb. Brussels sprouts
  • Fresh parsley, chopped, for garnish
  • 2 cloves garlic, minced
  • kosher salt
  • 2 tbsp. olive oil
  • 1/4 c. freshly grated Parmesan
  • 1 c. shredded mozzarella
  • 1 tsp. chopped thyme

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Preheat oven to 425 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.
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Step 2

  • Add brussels sprouts and cook until bright green and very tender, about 10 minutes.
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  • Length: 10 minutes

Step 3

  • Add brussels sprouts to ice bath to cool then drain.On a large baking sheet, toss blanched brussels sprouts with olive oil, garlic and thyme. Using the end of a small glass or mason jar, press down on the 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.
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Step 4

  • Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
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  • Length: 20 minutes

Step 5

  • Garnish with parsley and serve warm.
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