Ingredients:

  • 1.5 lbs fresh Brussels sprouts, trimmed
  • 1 tbsp Kosher salt
  • 3 tbsp Extra virgin olive oil
  • 1 tsp Garlic powder
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper
  • 2 tbsp Aged balsamic glaze
  • 1/4 cup Freshly grated Parmesan cheese
  • 4 Lemon wedges

Instructions:

  1. Bring a large pot of water salted with Kosher salt to a rolling boil. Add the trimmed sprouts and cook for 7–9 minutes until fork-tender. Drain immediately and let them steam-dry in a colander for 2 minutes to remove excess moisture.
  2. Preheat your oven to 425°F (220°C). Arrange the drained sprouts on a large rimmed baking sheet. Using the bottom of a heavy glass or mason jar, gently but firmly press down on each sprout until it is approximately 1/2 inch thick.
  3. Drizzle the extra virgin olive oil, garlic powder, smoked paprika, sea salt, and black pepper over the flattened sprouts. Toss gently to ensure the bottoms are coated, then arrange in a single layer. Roast for 20–25 minutes, flipping with a metal spatula at the 15-minute mark.
  4. Remove the baking sheet from the oven when edges are mahogany-colored and crispy. Immediately sprinkle with grated Parmesan cheese and drizzle with the aged balsamic glaze. Serve warm with lemon wedges.