These smashed Brussels sprouts are par-boiled and then roasted in the oven with olive oil and Pecorino cheese, creating a delicious side for any occasion.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
172 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Bring a large pot of cold water to a boil. Drop Brussels sprouts in the boiling water and cook until softened, 7 to 9 minutes, depending on their size. Strain and transfer to an ice bath to stop cooking. Strain once cooled and spread out on paper towels to dry. Pat the tops dry as well.
Step 3
Place Brussels sprouts on a large baking sheet and smash with the bottom of a mason jar. Pat dry with a paper towel to soak up any additional liquid. Drizzle with olive oil and sprinkle generously with sea salt and pepper. Sprinkle pepper flakes over top, then shake the tray a bit to distribute the oil and spices.
Step 4
Bake in the preheated oven for 15 minutes. Gently flip sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until sprouts are soft and cheese is melted, 10 to 15 more minutes.
Step 5
Remove from the oven and set the tray on a wire cooling rack. Squeeze lemon over top, then transfer sprouts to a serving plate.
Ingredients
1 teaspoon red pepper flakes
sea salt and freshly cracked black pepper to taste
