2 lbs. trimmed fresh Brussels sprouts
1/4 cup water
2 Tbsp. extra-virgin olive oil
2 1/2 tsp. minced fresh garlic
1 tsp. kosher salt
1/4 tsp. black pepper
1/3 cup grated Parmesan cheese
Fresh thyme leaves (for garnish)
Preheat oven to 425°F. Place trimmed fresh Brussels sprouts in a large microwavable bowl with water. Cover tightly with plastic wrap, and microwave on HIGH until just tender, 6 to 8 minutes. Carefully remove and discard plastic wrap; drain.
Place cooked Brussels sprouts on a large-rimmed baking sheet. Using flat bottom of a measuring cup or mug, smash each Brussels sprout, and pat dry with paper towels.
Drizzle evenly with extra-virgin olive oil, and sprinkle evenly with minced fresh garlic, kosher salt, and black pepper; toss to coat. Bake 10 minutes.
Bake 10 minutes. Remove from oven, and sprinkle with grated Parmesan cheese. Bake until cheese is melted and set, about 5 minutes.
Using a spatula, transfer Brussels sprout mixture to a serving platter. Garnish with fresh thyme leaves.