Crispy Smashed Brussels Sprouts with Manchego Cheese
Smashing Brussels sprouts before roasting means extra surface area and more crispy cheesy bits.
DYK that Brussels have over 100% of the Vitamin K and over 80% of the Vitamin C we need for the say in just one serving?!
And a cool trick, a quick steam before roasting takes some of the bitterness out, making Brussels more enticing for those little ones or anyone with powerful taste buds! (And of course, the cheese helps too!)
Kosher salt to taste
1 1/2 pounds Brussels sprouts, trimmed
1 cup finely grated Manchego cheese
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons smoked paprika
6 large cloves garlic, crushed and peeled
Preheat oven to 425 degrees with a sheet pan on the bottom rack.
Meanwhile steam Brussels sprouts (boiling water and a steamer basket) until tender throughout, 10 to 12 minutes. Drain in a colander and cool under running water. Pat very dry with a kitchen towel.
Using a flat cup, meat mallet, or even a pan, gently press down to mash Brussels. Pull pan out of oven and cover with a silpat or parchment paper. Carefully place Brussels on sheet pan (making sure they have space so the air can circulate) and sprinkle with 1/2 cup of the Manchego, the olive oil, smoked paprika, garlic and 1 teaspoon salt. Roast until crispy on the bottom, 13 to 15 minutes.
Flip sprouts and sprinkle with the remaining 1/2 cup of cheese. Roast until tops are browned and crusty and bottoms are deeply caramelized, 13 to 15 minutes more.