2tablespoonsolive oilplus more for the baking sheet
½teaspoonkosher salt
¼teaspoonfreshly ground black pepper
balsamic reduction or balsamic glaze
Instructions
Preheat the oven to 450ºF. Bring a pot of water to a boil over high heat. Add the Brussels sprouts to the boiling water and cook until fork-tender, about 10 minutes. Drain well. Let cool for about 5 minutes while continuing to drain.
Lightly coat a baking sheet with oil and spread the Brussels sprouts across the pan. Grease the bottom of a heavy measuring cup or glass jar and use it to press down and flatten each sprout until it splits open.
Drizzle the smashed Brussels sprouts with oil and sprinkle with salt and pepper. Roast 15 minutes, until the edges have browned and are beginning to crisp. Remove from the oven, flip the sprouts over, and roast an additional 10 minutes.
Remove from the oven and drizzle with balsamic reduction before serving.
Notes
Do not cut the Brussels in half or they will cook far too quickly and turn to mush. Leave the Brussels WHOLE to be smashed flat after boiling.Just a note about the cooking time for this recipe. Watch while they are boiling and pull them as soon as they are fork tender. If they are fully cooked and soft, they will be mush by the time you smash them.