Ingredients:

  • 1.5 lbs fresh Brussels sprouts, trimmed
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper, freshly cracked
  • 2 tbsp balsamic glaze

Instructions:

  1. Trim the woody ends of the Brussels sprouts and remove any yellowing outer leaves.
  2. Bring a large pot of salted water to a boil. Submerge the sprouts and cook for 8–10 minutes until fork-tender.
  3. Drain the sprouts immediately and pat them thoroughly dry with a kitchen towel to ensure maximum crispness.
  4. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  5. Place warm sprouts on the baking sheet. Use the bottom of a heavy glass to press down firmly on each sprout until it is approximately 1/2 inch thick.
  6. Drizzle the flattened sprouts with olive oil and season with garlic powder, smoked paprika, and black pepper.
  7. Roast in the oven for 10 minutes. Flip each sprout carefully.
  8. Sprinkle the grated Parmesan cheese over the sprouts and return to the oven for another 8–10 minutes until the cheese forms a golden-brown crust.
  9. Drizzle with balsamic glaze before serving if desired.