Preheat your oven to 425 degrees f. and line a large sheet pan with parchment paper.

Boil the sprouts in salted water until fork tender, around 8 minutes.

Meanwhile, prepare an ice bath. As soon as the sprouts have boiled for 8 minutes, remove with a slotted spoon and place immediately into the ice bath. This step stops the cooking process to prevent mushy sprouts.

Drain very well then transfer them onto your prepared sheet pan.

Pat them dry with a paper towel.

Use the back of a glass to gently smash each sprout as shown in the video.

In a small bowl, whisk together the oil with garlic, chili flakes, and lemon zest.

Brush the smashed sprouts with your delicious oil mixture.

Sprinkle them with sea salt flakes.

Bake in the preheated oven for 14-15 minutes or until golden on top and crispy.

Carefully remove from the oven and immediately sprinkle with grated parmesan cheese and parsley if desired.

Serve while hot.

Enjoy!