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Preheat oven to 425 degrees.
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Bring a large pot of water to a boil.
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Add trimmed Brussels sprouts to the pot of boiling water and boil for 10 minutes.
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Once cooked, drain the sprouts and immerse them in an ice bath to stop the cooking process. Let them sit in the ice bath until they are cool to the touch.
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Remove the sprouts from the ice bath and dry them thoroughly.
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Line a large baking sheet with parchment paper and place Brussels sprouts, cut side-up, at least 1-inch apart.
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Using a flat-bottomed glass, push down each Brussels sprout until it is flattened to ~½ inch tall.
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In a small bowl whisk together the butter, thyme, salt, and pepper.
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Pour equal amounts of the butter sauce over each sprout and sprinkle all of the Brussels sprouts with ¼ cup of Parmesan cheese.
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Bake sprouts in preheated oven for 20-22 minutes or until Brussels sprouts are crispy and cheese is lightly browned.
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Just before serving, sprinkle Brussels sprouts with remaining Parmesan cheese and additional fresh thyme, if desired. Enjoy!