Recipe Library
Smashed Brussels Sprouts with Goat Cheese & Hot Honey
Crisp roasted Brussels sprouts turn tender at the center and golden at the edges, their caramelized sweetness balanced by tangy goat cheese and a warm drizzle of hot honey. Rosemary adds a fragrant, woodsy finish.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 25
Nutrition per Serving
- Calories
- 215
- Protein
- 9g
- Carbs
- 24g
- Fat
- 11g
- Fiber
- 7g
- Sugar
- 13g
- Sodium
- 270mg
Ingredients
- 1 1/2 pounds medium Brussels sprouts, trimmed
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 1/2 ounces crumbled goat cheese
- 2 tablespoons hot honey (see Tip)
- Finely chopped fresh rosemary for garnish
Instructions
- Preheat oven to 425°F. Fill a bowl with ice water.
- Bring a large saucepan of water to a boil. Add Brussels sprouts; reduce heat to maintain a lively simmer and cook until just tender when pierced with a skewer, 8 to 10 minutes. Drain the Brussels sprouts and plunge them into the ice bath. Let stand until cool enough to handle, then transfer to a clean kitchen towel and pat dry.
- Spread the sprouts on a large rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Space the sprouts evenly on the pan, then flatten them with the bottom of a mason jar or sturdy glass.
- Roast for 10 minutes. Flip the sprouts and top with goat cheese. Return to the oven and bake until the cheese has browned in spots, 3 to 5 minutes more. Drizzle with hot honey. Sprinkle with rosemary, if desired.