Roasted Brussels Sprouts with Crispy Parmesan

0 Bring a medium pot of water to a boil and add 2 teaspoons kosher salt. Add the Brussels sprouts and cook for exactly 5 minutes. Drain them well. The blanched Brussels sprouts can be refrigerated 1-2 days before roasting.
2 Preheat a broiler to high, with an oven rack placed 6 inches from the heat source.
3 Arrange the Brussels sprouts in one layer on a large rimmed baking sheet. Toss with the olive oil, Parmesan, and black pepper.
4 Place under the hot broiler until the sprouts are golden and the cheese is bubbling, which will take about 5 minutes, depending on the power of your broiler. Rotate the pan and stir them around about halfway through.
5 Sprinkle with more salt to taste. Use a spatula to scrape up any crusty bits of cheese and serve.