Crispy Smashed Brussels Sprouts with Pecorino

Follow our step-by-step guide on how to make Crispy Smashed Brussels Sprouts with Pecorino.

1. Step 1

   Begin by filling a large pot with cold water and bringing it to a vigorous boil.

2. Step 2

   Once boiling, add the Brussels sprouts and let them cook for 7 to 9 minutes until they reach a tender state.

3. Step 3

   After cooking, strain the sprouts and quickly transfer them to an ice bath to stop the cooking process and preserve their vibrant color.

4. Step 4

   Preheat your oven to a toasty 425°F (220°C).

5. Step 5

   Once the sprouts have cooled, strain them again and lay them out on paper towels to absorb excess moisture, gently patting the tops dry.

6. Step 6

   Arrange the dried Brussels sprouts on a spacious baking sheet.

7. Step 7

   Using the bottom of a Mason jar, gently smash each sprout to create a delightful texture.

8. Step 8

   Pat them dry once more with a paper towel to ensure they are moisture-free.

9. Step 9

   Drizzle the smashed sprouts with olive oil, then generously season with sea salt and freshly cracked black pepper.

10. Step 10

    Add a sprinkle of red pepper flakes for a hint of heat, and give the baking sheet a gentle shake to evenly coat the sprouts with oil and spices.

11. Step 11

    Slide the baking sheet into the preheated oven and bake for 15 minutes.

12. Step 12

    Afterward, carefully flip the sprouts and shower them with Pecorino Romano cheese.

13. Step 13

    Return them to the oven for an additional 10 to 15 minutes, until the sprouts are soft and the cheese is melted and bubbly.

14. Step 14

    Once done, remove the baking sheet from the oven and allow it to cool on a wire rack for a few minutes.

15. Step 15

    For a zesty finish, squeeze fresh lemon juice over the top before transferring the delicious sprouts to a serving plate.

16. Step 16

    Enjoy this crispy, cheesy delight that’s sure to impress!.