Smashed Brussels Sprouts

 

1 lb. of Brussels sprouts

1½ T. olive oil

½ tsp. fine sea salt

¾ tsp. mild curry powder, such as madras or Balti

2 T. Walnut pieces, (or more to taste)

2 T. Dried cranberries, (or more to taste)

 

Trim off woody ends on Brussels sprouts and wash. Bring a medium saucepan of water to a boil, and boil Brussels sprouts for 10 minutes. Drain and place in an ice bath to stop the cooking. Drain again and dry thoroughly with paper towels. I gave the sprouts a good squeeze to rid them of excess water as well. Preheat oven to 425°F. Line a large, rimmed cooking sheet with foil. In a bowl, toss dried Brussels sprouts with olive oil, sea salt and curry powder. Place them on the cookie sheet and smash each sprout with the bottom of a mason jar or measuring cup. Arrange the sprouts on the cookie sheet so there’s room between each to brown. On the middle oven rack, bake Brussels sprouts for 30 minutes, or until the bottoms and edges turn golden and crispy. Serve immediately with walnut pieces and dried cranberries to taste.