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.
INGREDIENTS
2 lb. Brussels sprouts
2 tbsp. olive oil
2 cloves garlic, minced
1 tsp. chopped thyme
kosher salt
Freshly ground black pepper
1 c. shredded mozzarella
1/4 c. freshly grated Parmesan
Fresh parsley, chopped, 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, about 10 minutes. 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.
