Trim the sprout by slicing off the firm end (stem) and removing any loose or discolored leaves. Repeat and discard leaves.

Add 1 tsp salt to boiling water, then add Brussels sprouts. Boil until fork tender (around 8-10 minutes). Drain and leave in colander for around 5 minutes to allow steam to escape.

Transfer the sprouts to a large greaseproof baking tray. Coat them in 1 tbsp olive oil, 1/4 tsp garlic powder, and a good pinch of salt and black pepper. Smash the sprouts with a mug or jar to a level thickness, being careful they don't break apart and spacing them out on the tray.

Add a pinch of Parmesan to each sprout, then bake in the oven at 200°C/390°F for 20-25 minutes, or until the Parmesan is deep golden and the sprouts are lightly charred underneath and around the edges.

Allow to rest for a couple of minutes, then use a plastic spatula to remove them. Sprinkle over any crisp Parmesan from the pan and serve.