Preheat the oven to 425 degrees F.

Remove the stems of the brussels sprouts and the firm outer leaves. Make sure to leave them intact - in a full round sprout.

Bring a pot of salted water to a boil. Add the brussels sprouts. Cook for 6 to 8 minutes, or until the brussels are fork tender. Make sure you can pierce them! You don’t want to overcook them so keep an eye on them. Depending on the size, they may need longer until they are tender.

Drain the pot and run the brussels under cold water to stop them from cooking. Place the sprouts on a towel to absorb excess liquid and dry them for about 10 minutes.

In that 10 minutes, melt the butter and add the garlic to it.

Place the sprouts in a bowl. Pour the garlic butter over them and toss well. Toss in the parmesan cheese.

Drizzle some olive oil on a baking sheet. Place the sprouts on the sheet and use the bottom of a glass to smash them.

Roast for 20 to 25 minutes, until the brussels are crisp and golden brown. Remove from the oven and sprinkle with more parmesan cheese. Drizzle with hot honey.

Serve!