Roasted shaved Brussels sprouts

Ingredients:

• 700 g Brussels sprouts, trimmed
• 1 cup finely grated Manchego cheese (about 110 g)
• 2 tablespoons extra-virgin olive oil
• 1.5 tsp smoked paprika
• 6 large cloves garlic, crushed and peeled

Preparation:

1. Preheat oven to 220°C with a baking sheet on the bottom rack.
2. Bring a large saucepan of salted water to a boil. Add the Brussels sprouts and cook until tender, about 10-12 minutes. Drain the sprouts in a colander and cool under cold running water. Pat dry with kitchen towels.
3. Flatten each cabbage with a meat mallet. Transfer to a large bowl and toss with 1/2 teaspoon Manchego cheese, olive oil, smoked paprika, garlic, and 1 teaspoon salt. Place on a preheated baking sheet and bake until crispy on the bottom, 13-15 minutes.
4. Turn the Brussels sprouts over and sprinkle with the remaining 1/2 cup Manchego. Bake until the tops are golden brown and crisp, another 13-15 minutes.