• Home
  • About Us
  • READ Online
    • READ Online
    • January-February 2019
    • November-December 2018
    • September-October 2018
    • July-August 2018
    • May-June 2018
    • March-April 2018
    • January-February 2018
    • November-December 2017
    • September-October 2017
    • July August 2017
    • May – June 2017
    • March – April 2017
    • January-February 2017
    • 2016 Issue
      • 2016 Issue
      • November-December 2016
      • September-October 2016
      • July-August 2016
      • May-June 2016
      • March-April 2016
      • January-February 2016
  • Distribution
  • Events
  • Contact Us

  • Home
  • About Us
  • READ Online
    • January-February 2019
    • November-December 2018
    • September-October 2018
    • July-August 2018
    • May-June 2018
    • March-April 2018
    • January-February 2018
    • November-December 2017
    • September-October 2017
    • July August 2017
    • May – June 2017
    • March – April 2017
    • January-February 2017
    • 2016 Issue
      • November-December 2016
      • September-October 2016
      • July-August 2016
      • May-June 2016
      • March-April 2016
      • January-February 2016
  • Distribution
  • Events
  • Contact Us
HomeHome & StyleSMASHED BRUSSEL SPROUTS

SMASHED BRUSSEL SPROUTS

  • November 13, 2018
  • 0 comments
  • Osceolawoman2017
  • Posted in Home & StyleRecipes
  • 0

Makes 6-8 servings, Prep Time: 15mins
Cook Time: 20mins

Ingredients
• 2 lb. Brussels sprouts
• 2 tablespoon Olive oil
• 2 Cloves garlic minced
• 1 teaspoon Chopped thyme
• Pinch Kosher salt
• Pinch Ground black pepper
• 1 cup Shredded mozzarella
• ¼ cup Freshly grated Parmesan
• Fresh parsley, chopped, for garnish

Instructions
• Preheat oven to 425° and line a
large baking sheet with parchment
paper. Prepare an ice bath in a
large bowl.
• Blanch brussels sprouts: Bring a
large pot of salted water to a boil. Add brussels sprouts and cook until bright green and very
tender, about 10 minutes. Add brussels sprouts to ice bath to cool then drain.
• On a large baking sheet, toss blanched brussels sprouts with olive oil, garlic and thyme.
Using the end of a small glass or mason jar, press down on the brussels sprouts to smash
them into a  at patty. Season each smashed brussels sprout with salt and pepper, then
sprinkle mozzarella and Parmesan on top.
• Bake until the bottoms of the sprouts are crispy, and the cheese is melted and golden, about
20 minutes.
• Garnish with parsley and serve warm.

Related Posts

0 comments
HairHome & Style

2019 HAIR STYLES

Read more

0 comments
Home & Style

6 SIGNS IT’S TIME TO REPLACE YOUR WINDOW TREATMENTS

Read more

0 comments
Home & Style

What is SEER in HVAC and How does it affect you?

Read more

Share this

About author

Osceolawoman2017

Related Posts

0 comments
HairHome & Style

2019 HAIR STYLES

Read more

0 comments
Home & Style

6 SIGNS IT’S TIME TO REPLACE YOUR WINDOW TREATMENTS

Read more

0 comments
Home & Style

What is SEER in HVAC and How does it affect you?

Read more

0 comments
Home & StyleRecipes

Keto Friendly Recipes

Read more

Leave a Reply Cancel reply

Mailing Address

P.O. Box 701644
St. Cloud, Florida 34770

Call us:

407-891-9771
info@osceolawoman.com

Copyright © 2017 Osceola Woman Magazine Disable responsivity