Ingredients
- 1 pound Brussels sprouts
- 2 1/2 teaspoons sea salt divided
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/3 cup grated Parmesan cheese plus more for topping if desired
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Boil the Brussels sprouts with 2 teaspoons of sea salt in a large pot of water for about 10 minutes until tender yet firm. Drain and dry them.
- Toss the Brussels sprouts with olive oil, garlic powder, Parmesan cheese, 1/2 teaspoon of sea salt, and cayenne pepper in a large bowl.
- Spread the sprouts on a baking sheet in a single layer.
- Smash the sprouts using a glass or jar bottom, then optionally top with more Parmesan cheese.
- Roast in the oven for 30 minutes, until the sprouts are crispy and golden brown.