Smashed Brussel Sprouts

Name: Smashed Brussel Sprouts
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 Pounds Brussels Sprouts; 1/2 Cup Olive Oil; 3 Tablespoons Balsamic Vinegar; 3 Garlic Cloves (minced); 1 1/2 Teaspoon Kosher Salt; 1/2 Teaspoon Ground Black Pepper; 1 Large Leek (white and pale green parts only, washed well and thinly sliced); 1/2 Cup Parmesan (grated)

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Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 12

Author : Lindsey Hyland

Ingredients

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2 Pounds Brussels Sprouts1/2 Cup Olive Oil3 Tablespoons Balsamic Vinegar3 Garlic Cloves (minced)1 1/2 Teaspoon Kosher Salt1/2 Teaspoon Ground Black Pepper1 Large Leek (white and pale green parts only, washed well and thinly sliced)1/2 Cup Parmesan (grated)

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Instructions

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Step 1

Preheat oven to 450 degrees.

Step 2

Prep brussel sprouts: Trim the bottom of the brussel sprouts (2 pounds) and discard yellow leaves. Steam the brussel sprouts for about 20-25 minutes, or until they’re tender. Allow brussels to drain in a colander while you prep the remaining ingredients.

Step 3

Combine: In a large bowl, whisk together olive oil (1/2 cup), balsamic vinegar (3 tablespoons), minced garlic (3 cloves), salt (1 1/2 teaspoon), and ground black pepper (1/2 teaspoon). Add brussel sprouts, leek (1 large, thinly sliced ), and toss to coat evenly.

Step 4

Spread brussel sprouts out onto a rimmed baking sheet. You want to leave room between the brussels as we’ll be “smashing” them — you may need to spread them out onto 2 baking sheets. Use a small mason jar (or cup), to press the brussel sprouts into flat patties.

Step 5

Cover brussel sprouts in grated parmesan (1/2 cup). Bake for 15 minutes. Serve warm and enjoy!