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Ingredients:
For the Brussels Sprouts:
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and black pepper, to taste
For the Queso Sauce:
1 cup shredded cheddar cheese
1/2 cup almond milk
1/4 cup cream cheese
1/4 teaspoon garlic powder
Salt and black pepper, to taste
Instructions:
For the Smashed Brussels Sprouts:
Preheat your oven to 425°F (220°C).
In a large pot, bring water to a boil and add a pinch of salt. Add the Brussels sprouts and cook for about 5-7 minutes, or until they are slightly tender. Drain and pat them dry with paper towels.
On a baking sheet, toss the cooked Brussels sprouts with olive oil, salt, and black pepper.
Use a flat-bottomed glass or a potato masher to gently smash each Brussels sprout. You want them to flatten but still hold together.
Roast the smashed Brussels sprouts in the preheated oven for about 15-20 minutes, or until they are crispy and golden brown.
For the Queso Sauce:
In a small saucepan over low heat, combine the cheddar cheese, milk, cream cheese, garlic powder, salt, and black pepper.
Stir continuously until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, you can add a little more milk to reach your desired consistency.
Assembling the Dish:
Place the roasted smashed Brussels sprouts on a serving platter.
Drizzle the warm queso sauce over the Brussels sprouts.
Serve immediately while the Brussels sprouts are still hot and the cheese sauce is gooey and delicious.
Enjoy your Smashed Brussels Sprouts with Queso as a savory and cheesy side dish!
This dish combines the earthy flavor of roasted Brussels sprouts with the creamy richness of queso sauce for a delightful and satisfying combination. It’s perfect for a side dish or even a tasty appetizer.
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