Ingredients
1 kg Brussels sprouts
2 tbsp rice bran oil
2 cloves garlic, minced
1 tsp chopped thyme
SIDS SALT & PEPPER to taste
1 cup shredded mozzarella
¼ cup grated Parmesan
Parsley, chopped, for garnish
Directions
Preheat oven to 220°C and line a large baking tray with baking 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 tray, toss blanched brussels sprouts with 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 flat patty. Season each smashed brussels sprout with SIDS SALT & PEPPER to taste, 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.
