1-Getting Started with Prep Work: First, preheat the oven to 425°F (220°C) and set up racks in the center and upper third for even cooking. Bring a large saucepan of salted water to a boil and get an ice bath ready to keep the sprouts vibrant.

2-Getting Started with Prep Work: Once the water is boiling, add the 2 pounds of trimmed Brussels sprouts and cook them until tender, about 10 minutes. Drain them quickly and plunge into the ice bath for 1 minute to stop the cooking, then pat them dry with paper towels to ensure they crisp up nicely.

3-Smashing and Roasting: Next, spread the sprouts on a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 2 teaspoons of the salt, ¼ teaspoon ground black pepper, and a pinch of red pepper flakes if you like some heat.

4-Smashing and Roasting: Toss everything to coat evenly and arrange in a single layer. Use the base of a drinking glass or coffee mug to gently press each sprout flat to about ½ inch thickness. Bake for 15 minutes, then flip each one carefully.

5-Finishing Touches: Sprinkle 3 tablespoons of grated Parmesan cheese over the top and bake for another 5 to 10 minutes until they’re crisp and the cheese is golden. For an extra crunch, broil on the upper rack for 2 to 3 minutes, keeping a close eye to avoid burning.

6-Finishing Touches: Finally, if you want a fresh zing, squeeze the juice of 1 small lemon over the sprouts before serving hot. This whole process takes about 55 minutes and results in a side dish that’ll wow your family.