Easy Smashed Brussels Sprouts
This delicious Brussels sprouts recipe will make a Brussels sprouts believer out of anyone.
Brussels sprouts, washed and cleaned
2
pounds
extra-virgin olive oil
¼
cup
sea salt and freshly cracked black pepper to taste
red pepper flakes
1
teaspoon
finely grated Pecorino Romano cheese
1
cup
lemon
½
medium
 Bring a large pot of cold water to a boil. Add Brussels sprouts and cook until softened, 7 to 9 minutes, depending on size. Strain and transfer to an ice bath to stop cooking.
  Preheat the oven to 425 degrees F (220 degrees C).
  Strain cooled sprouts and spread onto paper towels to dry. Pat the tops dry as well.
  Transfer sprouts to a large baking sheet and smash with the bottom of a Mason jar. Pat dry with a paper towel to soak up any additional liquid. Drizzle with olive oil and sprinkle generously with sea salt and pepper. Sprinkle pepper flakes over the top, then shake the tray a bit to distribute the oil and spices.
  Bake in the preheated oven for 15 minutes. Gently flip sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until sprouts are soft and cheese is melted, 10 to 15 more minutes.
  Remove from the oven and place the baking sheet onto a wire cooling rack. Squeeze lemon over top, then transfer sprouts to a serving plate.
