Cheesy Smashed Brussels Sprouts

Directions

1. Preheat oven to 450° F. Trim the ends off the Brussels & place in a large, microwave safe bowl with 1” of water in the bottom. Cover the bowl with a microwave safe lid (I love to use an upside down plate) or plastic wrap. Microwave on high for 1 minute then stir and repeat until the Brussels are fork tender, but not overcooked.

2. While Brussels are cooking, prepare an ice bath by filling a large bowl with water and ice. When the Brussels are cooked, using a slotted spoon transfer them into the ice bath and let them sit for 1 minute in the water to stop the cooking. Transfer the Brussels to a towel and gently dry before proceeding. (If you leave them too wet, they won’t crisp)

3. Take two backing sheets and either line them with parchment or spray with nonstick spray. Place ½ of the Brussels on each sheet. Using the bottom of a flat glass or coffee cup, gently smash each Brussel sprout. Arrange in a single layer on each baking sheet.

   

4. Sprinkle each sprout with a title Cyprian Sea Salt, cheese and Lit Garlic Seasoning. Bake in the oven for 10-15 minutes, until they are slightly browned on the outside and the cheese is bubbly. Give the sprouts a quick squirt of lemon using the wedges you cut and transfer into a serving bowl to enjoy.