LITTLE ROCK, Ark. — Why just wear green for St. Patrick’s Day when you can eat your greens as well?
Getting your kids to each veggies sometimes requires a little ‘luck of the Irish,’ and Denise Albert with Cooking in Bloom shows us a Brussels sprouts recipe in time for St. Patrick’s Day!
- 2 lb. Brussels sprouts
- 2 tbsp. extra-virgin olive oil
- 1 tsp. freshly chopped thyme
- Kosher salt
- Freshly ground black pepper
- 1 c. shredded mozzarella
- ¼ c. freshly grated Parmesan
- 1 bunch fresh basil leaves
- 2 garlic cloves
- 1 tsp. olive oil
- Salt and pepper
- Chop with hand chopper for chunky pesto, food processor for smoother. You can also use store-bought pesto.
- Preheat oven to 425° Fahrenheit
- 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, 8 to 10 minutes.
- Add Brussels sprouts to ice bath to cool then drain.
- On a large baking sheet, toss blanched Brussels sprouts with oil, garlic, and thyme.
- Using the end of a small glass or mason jar, press down on Brussels sprouts to smash them into a flat patty.
- Season each smashed Brussels sprout with salt and pepper, brush with pesto, then sprinkle mozzarella and Parmesan on top.
- Bake until bottoms of sprouts are crispy and cheese is melty and golden, 20 to 25 minutes.
Denise wanted to make a 'believer' out of Ashley King, who isn't a big fan of Brussels sprouts. Spoiler: Ashley really liked these!
If you don’t like Brussels sprouts, you can also try this technique with zucchini or another vegetable you like.