Author Pam - For the Love of Cooking / Original by EatingWell
Equipment
Baking Sheet
Large Bowl
Large saucepan
Ingredients
Brussels Sprouts:
½lbmedium Brussels sproutstrimmed
1tbspolive oil
Garlic powderto taste
Crushed red pepper flakesto taste
Sea salt and freshly cracked pepperto taste
1cupsharp cheddar cheeseshredded
For Serving:
Sour cream
4slicesof baconcooked & crumbled
Green onions (or chiveschopped
Instructions
Preheat the oven to 450 degrees. Coat a baking sheet with olive oil cooking spray. Prepare an ice bath by filling a large bowl with ice cubes and cold water; set aside until needed.
Heat a large saucepan of salted water to a boil over high heat then add the Brussels sprouts and cook until tender when pierced with a knife, about 10 minutes.
Drain the sprouts and transfer them immediately to the prepared ice bath. Let stand until cool enough to handle, about 2 minutes.
Drain well then transfer to a clean kitchen towel (or paper towels) and dry VERY well.
Place into a bowl then drizzle them with the olive oil and season with garlic powder, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.
Place the sprouts on a cutting board and crush them with a mason jar or heavy flat-bottomed cup until they're about 1/2-inch thick and have cracked and are smashed; carefully transfer to the prepared baking sheet. Season the smashed sprouts with a bit more seasonings, if desired.
Place into the oven to bake for 10 minutes. Remove from the oven then carefully flip the sprouts over and return to bake for another 5 minutes.
Remove from the oven and sprinkle the cheese over each sprout then return to the oven to cook for another 3 minutes, or until the cheese is melted and gooey.
Top with a dollop of sour cream, some bacon bits, and green onions. serve and enjoy.