1-Start by preheating your oven to 425°F (220°C) and setting up your racks in the center and upper third. Boil water in a saucepan with 2 teaspoons of salt, and prepare an ice bath nearby. This prep ensures everything goes smoothly from the get-go.

2-Next, add the Brussels sprouts to the boiling water and cook until they’re tender, about 10 minutes. Drain them right away and plunge into the ice bath for 1 minute to stop the cooking process. Pat them dry with paper towels to get rid of excess moisture, which helps with crispiness later.

3-Now, place the sprouts on a large, rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with the remaining ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of red pepper flakes if you like some heat. Toss everything to coat evenly and spread them out in a single layer for even roasting.

4-Use the base of a sturdy glass or mug to gently press each sprout flat into a disk about ½ inch thick. This step is where the magic happens, creating more surface area for that irresistible crunch. Pop the baking sheet into the oven and bake for 15 minutes.

5-After 15 minutes, take the sheet out and carefully flip each sprout. Sprinkle 3 tablespoons of finely grated Parmesan cheese on top, then return it to the oven. Bake for another 5 to 10 minutes until the outsides are crisp and the cheese turns golden. If you want extra crispiness, broil on the upper rack for 2 to 3 minutes, but keep a close eye to prevent burning.

6-Finally, remove from the oven and squeeze the juice of 1 small lemon over the top if desired. Serve them hot for the best flavor and texture. This method, as described, takes about our blueberry lemonade recipe for a complementary drink that pairs well with this side.