Preheat the oven to 400°F.

Bring a pot of salted water to a boil (about 1 tablespoon salt per quart of water) to blanch the Brussels sprouts. Cut off the ends of the Brussels sprouts and remove any yellow or brown outer leaves.

Once the water has reached a boil, add in the Brussels sprouts. Boil for 8 minutes or until soft.

Drain the Brussels sprouts in a colander. Line a large baking sheet with parchment paper, or grease well using melted ghee. Place the Brussels sprouts on the tray, allowing at least an inch of space between them for smashing. Oil the bottom of a drinking glass and use it to smash each Brussels sprout so they are flat.

Brush the smashed sprouts with melted ghee and sprinkle with salt and pepper. Bake at 400°F for about 30 minutes until the Brussels sprouts begin to turn brown and crispy.

While the Brussels sprouts bake, grate the Parmesan cheese and cook the bacon. Cut the bacon strips into ¼-inch pieces and cook over low heat, stirring frequently, until crispy.

After about 30 minutes of baking, remove the Brussels sprouts from the oven and flip each Brussels sprout. Top with grated cheese and return to the oven. Bake for an additional 10 minutes. Remove from the oven. Sprinkle with bacon pieces and serve.