Prep time: 10 minutes
Cook time: 35 minutes
Serves 8

Ingredients:

  • 2 lb. Brussels sprouts
  • 2 Tb. olive oil
  • 2 cloves minced garlic
  • 1 tsp. fresh or dried thyme
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 cup shredded mozzarella
  • ¼ cup grated parmesan

Directions:

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Prepare an ice bath in a large bowl.

  • 3

    Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until tender, about 8 to 10 minutes.

  • 4

    Add cooked Brussels sprouts to the ice bath. Cool and drain.

  • 5

    On a large baking sheet, toss blanched Brussels sprouts with oil, garlic and thyme.

  • 6

    Using the end of a small glass, press down on the Brussels sprouts until they are smashed into flat patties.

  • 7

    Season with salt and pepper then sprinkle with mozzarella and parmesan.

  • 8

    Bake until the bottoms of the Brussels sprouts are crispy and the cheese is melted, about 20 to 25 minutes.