Veggies never had it so good! These quick cooking beauties are crispy with a soft middle. Simply fabulous!
Preheat oven to 425 degrees
Trim a small piece of the brussels stem off. The leaves that need too will fall off.
Place in a large pot and cover with water and bring to a a boil. Add 2 teaspoons salt to water.
Boil brussels for 10 minutes. Drain.
Pour onto large baking sheet. Toss with 2 tablespoons olive oil, garlic, salt and pepper.
Using a sturdy flat bottom object like a coffee mug, smash each brussels sprout.
Bake for ten minutes. Remove. Sprinkle with cheese. Bake an additional 10 minutes.
Serve as a side dish with chicken or fish or chill and chop to add to your lunch salad the next day!