Smashed Brussels Sprouts

This was my first recipe I made for Nat and Shirvo on Sunrise.

I didn't have to ask them twice about tasting them! And they were a hit with the crew too.

Twice cooked and the result is crispy goodness!

Ingredients:

700g small Brussels Sprouts, trimmed (leave most of the stem intact so the leaves hold together)

Olive oil, to drizzle

1/2 cup finely grated Parmesan Cheese

Salt and Pepper

Method:

Bring a large pot of water to the boil. Add the Brussels Sprouts and cook until fork-tender, around 7-9 minutes. Drain, run under cold water to stop the cooking, then pat as dry as possible.

Preheat the oven to 220°C (fan-forced 200°C) and line a baking tray.

Spread the sprouts on the lined tray and use the base of a glass to gently but firmly smash each one flat. Pat dry again.

Drizzle or brush with olive oil, then sprinkle over the parmesan, salt and pepper.

Bake for 20–25 minutes until golden and crisp. Serve immediately.