Slice off the firm end (stem) of each Brussels sprout and remove any loose or discolored leaves. Discard the leaves.

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

Transfer to a large greaseproof baking tray. Coat with 1 tbsp olive oil, 1/4 tsp garlic powder, and a pinch of salt and black pepper. Use a mug or jar to smash the sprouts until they are of level thickness, ensuring they are spaced out on the tray.

Add a pinch of Parmesan to each sprout. 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.

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