Smashed Brussels Sprouts

Preheat the oven to 425°F (220°C).
Boil the Brussels sprouts in salted water until tender, about 8-10 minutes.
Drain and let them cool slightly, then place them on a baking sheet.
Use a glass or a flat-bottomed object to smash each Brussels sprout gently.
Drizzle with olive oil, garlic, salt, and pepper.
Roast for 20-25 minutes until crispy and golden brown.
Sprinkle with Parmesan cheese and a squeeze of lemon juice before serving.