Preheat oven to 450F.

Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 10-15 minutes, until they are tender you can pierce them easily with a fork. Strain the brussels and rinse with cold water. Pat dry, cut ends off, and set aside.

Line a baking sheet with parchment paper. Add Brussels sprouts and coat in oil and seasonings of your choice. With the base of a drinking glass or coffee mug, gently but firmly press on each sprout to flatten it.

Bake the Brussels sprouts for 15 minutes, then remove from the oven and flip. Sprinkle the Parmesan over the top, and other addition toppings if you desire (such as sriracha, bacon bits, or mustard seed), then return the sprouts to the oven and continue baking for another 10 minutes. You want them crisp on the outside and the cheese to be golden. If you want the sprouts extra crispy, you can broil for 2-3 minutes, keeping a very careful eye on them as they can burn very quickly.

Remove from oven. Add balsamic glaze, honey, or roasted pecans. Enjoy!