Smashed Brussel Sprouts with Parmesan and Lemon Aioli
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Ingredients
  • brussel sprouts, tip trimmed, rinsed and ready to go
  • grated parmesan cheese
  • lemon zest
  • garlic infused olive oil
  • FOR THE AIOLI
  • real mayonaise
  • lemon juice
  • 1 small garlic clove, grated
  • salt and pepper
  • lemon zest for garnish
Instructions
  1. Place prepped brussel sprouts in salted boiling water and boil for 10- to 15 minutes according to their size and thickness. You want to be able to smash them easily without being overcooked or mushy, so test one out for doneness.
  2. When finished boiling scoop them out and place them directly into an ice bath to cool down and retain nice green color.
  3. Drain them in a strainer when cooled down.
  4. Preheat oven to 425F
  5. Line a baking sheet with parchment and drizzle with olive oil ( preferably garlic infused)
  6. One by one take a cooked brussel sprout and stick it inside a tea towel covering the top also with the towel then with the palm of your hand flatten it, you will see moisture come out onto the towel when you remove it, and that's a good thing.
  7. Place them onto the baking sheet and one by one sprinkle grated parmesan on each along with a light sprinkling of mozzarella which is optional and not needed.
  8. Drizzle the tops of each one with garlic infused olive oil.
  9. Roast for around 20 minutes or so until charred to your liking, turning them on the other side adding more cheese and crisping to your liking.
  10. Place on a platter, scatter lemon zest all over and serve them at room temperature.
  11. FOR THE AIOLI
  12. Scoop full fat real mayo in a bowl, add lemon juice to thin it out along with the grated garlic clove and salt and pepper to taste.
  13. Garnish with lemon zest and serve on the side for dipping.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2019/10/smashed-brussel-sprouts-with-parmesan-and-lemon-aioli.html