Directions

1. Preheat oven to 425° and line a large baking sheet with foil. Prepare an ice bath in a large bowl.
   
2. Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and very tender, about 10 minutes. Immediately add brussels sprouts to ice bath to cool then drain.
   
3. On the baking sheet, add brussels sprouts and toss with olive oil, garlic and thyme. Using a potato masher, press down on the brussels sprouts to smash them into a flat patty. Season each smashed brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
   
4. Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
   
5. Garnish with parsley and serve immediately.