Smashed Brussels Sprouts with Goat Cheese & Hot Honey

This recipe is by Carolyn Casner from the website eatingwell.com. Original recipe here.

Ingredients

1 ½ pounds medium Brussels sprouts, trimmed

2 tablespoons extra-virgin olive oil

¼ teaspoon salt

¼ teaspoon ground pepper

2 ½ ounces crumbled goat cheese

2 tablespoons hot honey (see Tip)

Finely chopped fresh rosemary for garnish

Directions

• Step 1

  Preheat the oven to 425°F. Fill a bowl with ice water.

• Step 2

  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.

• Step 3

  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.

• Step 4

  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.

• Tip:

  To make your own hot honey, heat 1/4 cup honey and 1 tsp. crushed red pepper in a small skillet over medium heat until the honey is loosened and bubbles form on the edges. Remove from heat and stir in 1/2 tsp. cider vinegar.

Nutrition Facts

Serving Size:

about 6 sprouts each

Per Serving:

215 calories; protein 9g; carbohydrates 24g; dietary fiber 7g; sugars 13g; added sugar 9g; fat 11g; saturated fat 4g; mono fat 6g; poly fat 1g; cholesterol 8mg; vitamin a iu 1466IU; vitamin b3 niacin 1mg; vitamin c 145mg; vitamin d iu 3IU; vitamin e iu 4IU; folate 106mg; vitamin k 302mg; sodium 270mg; calcium 98mg; iron 3mg; magnesium 42mg; phosphorus 163mg; potassium 674mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 3mg; selenium 3mcg.