Easy Smashed Brussels Sprouts

Prep Time:
15 mins

Cook Time:
40 mins

Total Time:
55 mins

Servings:
8

Ingredients

Directions

Bring a large pot of cold water to a boil. Add Brussels sprouts and cook until softened, 7 to 9 minutes, depending on size. Strain and transfer to an ice bath to stop cooking.

Preheat the oven to 425 degrees F (220 degrees C).

Strain cooled sprouts and spread onto paper towels to dry. Pat the tops dry as well.

Transfer sprouts to 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 the top, then shake the tray a bit to distribute the oil and spices.

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.

Remove from the oven and place the baking sheet onto a wire cooling rack. Squeeze lemon over top, then transfer sprouts to a serving plate.

Nutrition Facts (per serving)