Ingredients:

  • 1 lb (450g) Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup (50g) grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add Brussels sprouts and cook for about 8-10 minutes or until tender but not mushy.
  2. While the sprouts are boiling, preheat your oven to 425°F (220°C).
  3. Drain the Brussels sprouts and let them cool for a few minutes.
  4. On a lined baking sheet, place the sprouts cut-side down. Use a potato masher or fork to gently smash each sprout until flattened, about ½ inch thick.
  5. Drizzle smashed sprouts with olive oil, then sprinkle minced garlic, salt, and pepper evenly over them.
  6. Roast in the oven for 15-20 minutes, or until they are crispy and golden brown.
  7. Remove from the oven, sprinkle with Parmesan cheese and drizzle with lemon juice.
  8. Return to the oven for an additional 5 minutes until the cheese is melted and bubbly.
  9. Season with chopped parsley and serve warm!