Smashed Brussels Sprouts

Brussels are one of my favorite foods. It is sad that they may have a bad reputation from being boiled whole… and too much. This version is done for crisp, saucy deliciousness.

1 lb Brussels Sprouts, trimmed
3 cloves garlic, minced
1/2 cup Parmesan
Red pepper flakes
1/3 cup olive oil
Salt

1. Preheat oven to 425 degrees.

2. Trim the root end off of the sprouts.

3. Bring a large pot of salted water to a boil, boil sprouts for 8-10 minutes.

4. Prepare an ice bath (a bowl with freezing cold water) for the sprouts. When done boiling, drain and place immediately in ice bath until cooled.

5. Place on sheet pan with parchment paper. Smash each sprout with meat mallet or something of the sort, just enough that it smashes it to break it open a bit.

6. Toss oil, garlic and salt on. Cook 15 minutes, sprinkle with parmesan and red pepper. Cook 5 more minutes. Serve hot.