Crispy Smashed Brussels Sprouts

1. 1

   Bring a large pot of cold water to a boil. Add Brussels sprouts and cook until they soften, 7 to 9 minutes depending on their size. Drain and transfer to an ice bath to halt the cooking.

2. 2

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

3. 3

   Drain the cooled sprouts and spread them on paper towels to dry. Pat the tops dry as well.

4. 4

   Move the sprouts to a large baking sheet and smash them with the bottom of a Mason jar. Blot with a paper towel to absorb any extra moisture. Drizzle with olive oil and season generously with sea salt and pepper. Sprinkle pepper flakes over the top, then shake the tray slightly to distribute the oil and spices.

5. 5

   Bake in the preheated oven for 15 minutes. Carefully flip the sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until the sprouts are soft and the cheese is melted, 10 to 15 more minutes.

6. 6

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

• Calories 211.47 kcal Moderate
• Protein 12.15 g Good Source
• Carbs 10.72 g Moderate
• Total Fat 14.61 g Moderate
• Saturated Fat 6.88 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 24.48 mg Moderate
• Sodium 45.21 mg Low Source
• Fiber 4.74 g Moderate
• Sugar 2.54 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 228.21 mg Moderate
• Iron 1.05 mg Low Source
• Potassium 428.49 mg Low Source
• Vitamin A 35.15 mcg_rae Low Source
• Vitamin C 86.88 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛