2 lb. Brussels sprouts
2 tbsp. olive oil
2 cloves garlic, minced
1 tsp. chopped thyme
kosher salt
freshly ground black pepper
1 c. shredded mozzarella
1/4 c. freshly grated Parmesan
fresh parsley, chopped, for garnish
DIRECTIONS
*Preheat oven to 425° and line a large baking sheet with parchment 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 sheet, toss blanched Brussels sprouts with olive 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 salt and pepper, then sprinkle mozzarella and Parmesan on top.
Bake about 20 minutes