Smashed Parmesan Brussels Sprouts
Author: 
Serves: 6
 
Ingredients
  • 1½ pounds large Brussels sprouts, ends trimmed
  • kosher salt
  • 1½ Tablespoons unrefined, cold-pressed olive oil or avocado oil
  • sea salt
  • freshly ground black pepper to taste
  • ⅓ cup grated Parmesan or Pecorino cheese (optional)
Instructions
  1. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with unbleached parchment paper.
  2. Bring a large pot of water to a boil over high heat. Add a handful of kosher salt and the Brussels sprouts. Cook until tender, but still bright green, about 8-10 minutes for large sprouts. Smaller sprouts will take less time. Then drain them in a colander with cold water.
  3. Lay a kitchen towel on the countertop and place a layer of paper towels on top of the kitchen towel. Arrange the Brussels sprouts in one layer, but not touching, on the paper towel. Place another paper towel on top of the Brussels sprouts and fold the kitchen towel over the paper towel (or use a second kitchen towel.) Lightly smash each Brussels sprout with the heel of your hand, a metal measuring cup or the bottom of a coffee cup. The easiest way is with the heel of your hand.
  4. Drizzle the parchment paper with oil and arrange the smashed Brussels sprouts and any loose leaves on top. Turn to coat in the oil, adding more if necessary. Sprinkle with salt and pepper. Bake until top and bottom of the sprouts are golden, about 20-25 minutes. When they come out of the oven, toss with grated cheese if desired.
Notes
also nice with a dusting of lemon zest before serving
Recipe by Pamela Salzman at https://pamelasalzman.com/smashed-parmesan-brussels-sprouts-recipe/