Baked Smashed Brussels Sprouts

Begin by filling a large container with cold water and heating it until it reaches a rolling boil. Next, immerse the Brussels sprouts in the boiling water and cook until they become tender, taking anywhere from 7 to 9 minutes depending on their size. Afterward, remove the sprouts from the water and transfer them to an ice-filled container to halt the cooking process.

Subsequently, preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).

Subsequently, separate the cooled sprouts and spread them out on paper towels to dry. Make sure to also pat the tops of the sprouts dry with a paper towel in order to remove any excess moisture.

Transfer the dried sprouts to a large baking sheet and use the bottom of a Mason jar to flatten them slightly. Pat dry with another paper towel to absorb any remaining liquid. Drizzle the sprouts with olive oil and sprinkle them generously with sea salt and pepper. Finally, sprinkle a generous amount of pepper flakes over the top and gently shake the tray to distribute the oil and spices evenly.

Bake the sprouts in the preheated oven for 15 minutes. After that, gently flip them over and sprinkle with a generous amount of Pecorino Romano cheese. Return the sprouts to the oven and bake until they are soft and the cheese is melted, taking anywhere from 10 to 15 more minutes.

Once done, remove the baking sheet from the oven and place it onto a wire rack to cool. Squeeze some lemon juice over the top of the sprouts, then transfer them to a serving plate.