Crispy Smashed Brussels Sprouts

Preheat oven to 400 degrees F (200 degrees C) and bring a pot of salted water to a boil.

Add Brussels Sprouts (455 g) and reduce to a simmer. Simmer for 8 to 10 minutes. Near the end of cooking time, fill a bowl with ice cold water. Once sprouts are cooked, drain and immediately transfer them to ice water bowl to stop the cooking process.

Once cooled, drain Brussels sprouts well, pat dry with a paper towel if you like, and transfer to a flat surface.

Using something with a flat bottom (like a sturdy glass or mug), press down on each sprout to flatten.

Transfer to a medium bowl and toss with Olive Oil (2 Tbsp), Garlic Powder (1 tsp), Onion Powder (1 tsp), Pink Himalayan Sea Salt (1 tsp), and Ground Black Pepper (1/2 tsp).

Spread out onto a baking sheet and roast for 20 minutes, flipping halfway through, until golden brown and crispy.

Serve warm with Grated Parmesan Cheese (50 g).