Smashed Brussel Sprouts (keto)

Smashed Brussels Sprouts

by LAUREN MIYASHIRO

JAN 15, 2020

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In order to smash the Brussels sprouts, you need to boil them first. (Just like smashed potatoes!) Make sure to pat them realllll dry, even after you smashed them, so that they crisp up in the oven.

YIELDS: 6 to 8 SERVINGS

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 0 HOURS 55 MINS

INGREDIENTS

2 lb. Brussels sprouts

2 tbsp. extra-virgin olive oil

2 cloves garlic, minced

1 tsp. freshly chopped thyme

Kosher salt

Freshly ground black pepper

1 c. shredded mozzarella

¼ c. freshly grated Parmesan

Freshly chopped parsley, for garnish

DIRECTIONS

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. Add Brussels sprouts and cook until bright green and very tender, 8 to 10 minutes. Add Brussels sprouts to ice bath to cool then drain.

On a large baking sheet, toss blanched Brussels sprouts with oil, garlic, and thyme. Using the end of a small glass or mason jar, press down on 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.

Bake until bottoms of sprouts are crispy and cheese is melty and golden, 20 to 25 minutes.

Garnish with parsley and serve warm.

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