How to Make It
Preheat oven to 425°F. Bring a large pot of salted water to boil. Add Brussels sprouts and cook until tender, about 10 minutes. Remove the Brussels sprouts to an ice bath, and once cool, place Brussels sprouts on a layer of paper towels to dry slightly.
Move the Brussels sprouts to a cutting board, and smash them with the base of a glass or a pan to make them into flat discs. Pat these discs dry with paper towels.
On a baking sheet lined with parchment paper, toss the smashed Brussels sprouts with olive oil, minced garlic, kosher salt, and freshly cracked pepper. Roast in the preheated oven for 20-25 minutes, tossing them halfway through. Feel free to add chopped bacon or Parmesan cheese for an additional savory element.