Cheesy Smashed Roasted Brussels Sprouts will have you rethinking the green vegetable! Brussels sprouts topped with two kinds of cheese, then roasted till they are crispy will become a new addition to your dinners.
Cheesy Smashed Roasted Brussels Sprouts will have you rethinking the green vegetable! Brussels sprouts topped with two kinds of cheese, then roasted till they are crispy will become a new addition to your dinners.
I don’t know about you, but growing up my experience with eating Brussels sprouts wasn’t that impressive. I mean, it must have been impressive enough for me to actually like them, and that credit goes to my dad. Whatever he did to them, made them less like balls of green slime and more like yummy little heads of cabbage. I don’t ever recall him roasting the vegetable, but to this day, I love Brussels sprouts.
Roasting vegetables is a standard way of cooking them in my house. I think it brings more of the flavors out over steaming them. It doesn’t take any more effort to roast them, so that’s a plus for me.
For this recipe, my best tip is to blanch the Brussels sprouts prior to roasting them. This is done to lessen the cooking time in the oven so that your little heads of cabbage are mushy and overcooked.
Blanching vegetables simply means you boil them in water for a few minutes, then immediately plunge them into ice water to stop the cooking process and it also retains the brightness of the vegetables.
Once you have done that, be sure to pat (gently) dry the Brussels sprouts so that when roasting them, they become crispy not soggy. Nobody likes soggy veggies.
Time-saving tip: use frozen Brussels Sprouts – Skip the blanching directions, and thaw completely, then pat dry to remove moisture. Proceed with recipe.
Adding two kind of cheese to these Cheesy Smashed Roasted Brussels sprouts is a no-brainer to me. Everything is better with cheese. Am I right?
Ingredients
- 1 lb. Brussels sprouts
- 1 tbsp olive oil
- 1 - 2 cloves of garlic minced
- 1/2 tsp dried thyme or use 1 tsp fresh thyme
- Salt and pepper to taste
- ½ cup shredded mozzarella
- 2 – 3 tbsp grated Parmesan cheese
Instructions
- Preheat oven to 425 degrees . Either line a large baking sheet with parchment paper or spray with non-stick spray.
- Fill a large bowl with ice and cold water, set aside.
- Bring a large pot of water to a boil. Add Brussels sprouts and cook until bright green and very tender, about 10 minutes. Drain Brussels sprouts and immediately submerge them into the ice bath to cool for a couple of minutes. This will stop the cooking process. Then, drain the vegetable from the cold water. Gently pat dry to removed excess water.
- On prepared baking sheet, toss Brussels sprouts with garlic, salt and pepper, and thyme. Then drizzle olive oil over Brussels sprouts.
- Using the flat bottom of a small glass, press down on the Brussels sprouts to smash them into a flat patty.
- Sprinkle mozzarella and Parmesan cheeses on top of each Brussels sprout.
- Bake in oven until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
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