SMASHED BRUSSELS SPROUTS

• 2 lb. Brussels sprouts
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 1 tsp. chopped thyme
• kosher salt
• Freshly ground black pepper
• 1 c. shredded mozzarella
• 1/4 c. freshly grated Parmesan
• Fresh parsley, chopped, for garnish
  

DIRECTIONS

1. Preheat oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
2. Blanch brussels sprouts: Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and very tender, about 10 minutes. Add brussels sprouts to ice bath to cool then drain.
3. On a large baking sheet, toss blanched brussels sprouts with olive oil, garlic and thyme. Using the end of a small glass or mason jar, press down on the brussels sprouts to smash them into a flat patty. Season each smashed brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
4. Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
5. Garnish with parsley and serve warm.

DIJON OVEN ROASTED VEGETABLES

• 1/2 cup KRAFT Tuscan House Italian Dressing
• 2 Tbsp. GREY POUPON Dijon Mustard
• 1/2 lb. small red potatoes (about 6), quartered
• 1 lb. fresh asparagus spears, trimmed, cut into 1-inch lengths
• 2 small yellow squash, quartered, cut into 1/2-inch pieces
• 1 small red onion, cut up
  
  

• Heat oven to 425ºF.
• Mix dressing and mustard until blended.
• Toss potatoes with 2 Tbsp. dressing mixture in large bowl; spread onto bottom of large shallow pan sprayed with cooking spray.
• Bake 15 min. Meanwhile, toss asparagus, squash and onions with remaining dressing mixture.
• Add asparagus mixture to pan with potatoes. Bake for 20 to 25 minutes.
  
  I accidentally used honey mustard instead of Dijon.   Also, I put the onions in with the potatoes at the beginning instead of with the asparagus mixture.