Preheat your oven to 230° C

Blanch the Brussels sprouts. Fill a large bowl with ice and water and set nearby, along with a slotted spoon.

Fill a large pot with water and add enough kosher salt that the water tastes like sea water.

Bring it to a boil and add the Brussels sprouts. Allow to cook until just fork-tender, approximately 10 minutes.

Using the slotted spoon, carefully transfer the sprouts to the ice water until they’re just cool enough to handle

Drain into a colander and pat dry with a clean dish towel

In a large bowl, mix together the olive oil, vinegar, salt, and chili pepper flakes. Add the Brussels sprouts and toss gently to combine.

Spread them out and use a drinking glass “smash” each one so that it fans out. You don’t want to completely flatten them; we’re just looking for some more surface area to hold the cheese.

Sprinkle the mozzarella over each sprout, followed by a pinch of the parmesan.

Place in the oven until the cheese is brown and bubbly, approximately 10 minutes

Pile them into a serving dish with a squeeze of the lemon or portion onto plates and enjoy!