Smashed Brussels Sprouts
Ingredients
Kosher salt
1 1/2 pounds Brussels sprouts, trimmed
1 cup finely grated manchego cheese (from about a 4-ounce piece)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons smoked paprika
6 large cloves garlic, crushed and peeled
Directions
Kosher salt
Preheat the oven to 425 degrees F with a sheet pan on the bottom rack.
Bring a large pot of salted water to a boil. Add the Brussels sprouts and boil until tender throughout, 10 to 12 minutes. Drain in a colander and cool under running water. Pat very dry with kitchen towels.
Flatten each sprout with a meat mallet. Transfer to a large bowl and toss with 1/2 cup of the manchego, the olive oil, smoked paprika, garlic and 1 teaspoon salt. Spread on the preheated sheet pan and roast until crispy on the bottom, 13 to 15 minutes.
Flip the sprouts and sprinkle with the remaining 1/2 cup manchego. Roast until the tops are browned and crusty and the bottoms are deeply caramelized, 13 to 15 minutes more.
