Step 1

Bring a large pot of water to a boil. Add the Brussels sprouts and boil for 8 to 10 minutes or until soft. While they are boiling, fill a large bowl with water and ice. At the end of the cooking time, using a metal sieve, transfer the sprouts to the ice bath to stop them from cooking for 3 to 5 minutes.

Step 2

Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.

Step 3

Drain the sprouts very well. Put the Brussels sprouts on a paper towel and then pat very dry with a second paper towel. Transfer to a bowl. Toss with olive oil, salt, red pepper flakes, and black pepper. Then toss in the Parmesan cheese and lemon juice.

Step 4

Place the sprouts on the prepared baking sheet in a single layer and very gently press down with the bottom of a drinking glass. It helps to move the glass back and forth as you gently apply pressure down. Bake for 25 to 30 minutes.