Fill a large stockpot with enough water to submerge the sprouts. Add 1 tbsp. of salt to the water. Bring to boil and carefully add brussels sprouts – cook for 15 minutes.

Preheat oven to 425. While sprouts are boiling, prepare an ice bath in a large bowl. Once sprouts are done, submerge sprouts into an ice bath and allow to cool for 1 minute. Drain sprouts and pat dry on a kitchen towel.

Transfer sprouts onto a baking sheet lined with parchment paper With the bottom of a heavy-bottomed cup or glass and gently press down on each sprout until slightly flattened. You may need to cut a small slit in the top for larger sprouts so that it flattens easier—toss sprouts with olive oil and parmesan cheese, and season with salt and pepper.

Roast for 10 minutes, remove from oven and flip each sprout – roast again for another 5 minutes.

Once done cooking, drizzle with balsamic glaze and top with pepitas and dried cranberries.