Cheesy Smashed Brussels Sprouts + Chicken
Cooking Instructions
- 1
Preheat your oven to 230° C
- 2
Blanch the Brussels sprouts. Fill a large bowl with ice and water and set nearby, along with a slotted spoon.
- 3
Fill a large pot with water and add enough kosher salt that the water tastes like sea water.
- 4
Bring it to a boil and add the Brussels sprouts. Allow to cook until just fork-tender, approximately 10 minutes.
- 5
Using the slotted spoon, carefully transfer the sprouts to the ice water until they’re just cool enough to handle
- 6
Drain into a colander and pat dry with a clean dish towel
- 7
In a large bowl, mix together the olive oil, vinegar, salt, and chili pepper flakes. Add the Brussels sprouts and toss gently to combine.
- 8
Spread them out and use a drinking glass “smash” each one so that it fans out. You don’t want to completely flatten them; we’re just looking for some more surface area to hold the cheese.
- 9
Sprinkle the mozzarella over each sprout, followed by a pinch of the parmesan.
- 10
Place in the oven until the cheese is brown and bubbly, approximately 10 minutes
- 11
Pile them into a serving dish with a squeeze of the lemon or portion onto plates and enjoy!
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