Bring a large pot of well-salted water to a rolling boil. Add trimmed Brussels sprouts and boil for 8 to 10 minutes, just until tender enough that the tip of a paring knife easily pierces the stem.

Drain thoroughly in a colander, then transfer onto clean paper towels or a kitchen towel. Pat dry thoroughly and allow to steam for 3 to 4 minutes. Evaporating surface moisture is the crucial secret that guarantees a shatteringly crisp texture!

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper and lightly brush with 1 tablespoon of olive oil.

Arrange the warm sprouts on the baking sheet with generous space between them. Using the flat bottom of a heavy drinking glass, mason jar, or measuring cup, press straight down firmly on each sprout until flattened into a thin 1/2-inch disc.

In a small bowl, whisk remaining olive oil, minced garlic, garlic powder, smoked paprika, salt, and black pepper. Brush the garlic oil generously over every craggy edge and crevice of the smashed sprouts.

Roast at 425°F for 15 minutes. Remove the pan from the oven, gently flip each sprout with a metal spatula, and shower generously with freshly grated Parmesan cheese over each piece.

Return to the oven for an additional 8 to 10 minutes until the edges are deep golden-brown, crispy, and the cheese has formed a savory lacy crust. Remove, sprinkle with fresh lemon zest and chopped parsley, and serve immediately with garlic aioli or balsamic glaze!