Smashed Brussels Sprouts

Preheat the oven to 425 degrees. Line a large rimmed baking sheet with foil or a liner.

Place the brussels sprouts in a pot. Fill with water to cover by 1" and bring to a boil on the stove top. Once boiling, reduce the heat to medium and cook for 5 minutes or until the tip of a knife is inserted easily into the sprouts. You want the brussels sprouts to be tender enough to smash but not too soft as they will be roasted in the oven.

Drain the sprouts in a colander then place on a large dish towel. Dry the sprouts very well as wet sprouts will not crisp up in the oven.

Place the olive oil, garlic powder, thyme, salt and pepper in a medium bowl and stir to combine. Add 2 tablespoons of the parmesan cheese and stir once more.

Place the brussels sprouts on the prepared baking sheet. Using the bottom of a Mason jar or drinking glass, smash each sprout to create a large surface area. Brush a bit more olive oil over the top of each (there should be some left in the bowl that you tossed the sprouts in), then sprinkle the remaining parmesan cheese over the top of each.

Bake for 20-25 minutes or until the tops are golden and crispy. Begin checking for doneness after 15 minutes as all oven temperatures vary. Serve immediately and enjoy!