Smashed Brussels Sprouts
Meet your new favorite veggie! Smashed Brussels Sprouts are a deliciously EASY & GLUTEN FREE side dish. Topped with melted cheese, even the kiddos will love 'em!
- 8 oz Brussels sprouts
- 1 tbsp olive oil
- 1 clove garlic (small), crushed
- 1 dash salt (season as you prefer)
- 1 dash pepper
- ½ cup grated mozzarella
- 2 tbsp grated parmesan
Trim the end off the Brussels sprouts and peel off any damaged/spotted outer leaves. Cut slightly in to the end of the stem to help them cook more evenly.
Put the Brussels sprouts into a pot of lightly salted boiling water and simmer for around 5 minutes until bright green and gently tender.
Meanwhile, prepare a bowl of ice water and preheat the oven to 375F. Drain the Brussels sprouts and put into the ice water.
Drain the Brussels sprouts again and put in a baking dish. Toss with the oil, garlic and some salt and pepper. Use the bottom of a mason jar to gently smash them slightly flat.
Roast the Brussels sprouts for around 10 minutes then top with the two cheeses and roast another 20 minutes until the cheese is fully melted and starting to brown slightly.
Calories: 145kcal | Carbohydrates: 7g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 200mg | Potassium: 308mg | Fiber: 2g | Sugar: 1g | Vitamin A: 725IU | Vitamin C: 64.6mg | Calcium: 163mg | Iron: 1.1mg