Roasted Brussels sprouts with garlic and parmesan

• Brussels sprouts↗600g g

  halved

• butter↗50g g

  melted

• garlic cloves↗2

  minced

• panko breadcrumbs↗50g g
• parmesan↗25g g

  or vegetarian alternative, finely grated

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection/gas 6). Transfer the Brussels sprouts to a bowl, drizzle with melted butter, add the garlic and season. Toss the sprouts until well coated with butter, then add the panko breadcrumbs and parmesan and mix again.

2. 2

   Spread the sprouts onto a baking sheet, ensuring they are evenly distributed in a single layer. (If packed too tightly they will steam rather than roast.) Arrange as many leaves as possible with the cut side down for maximum crispness. Press the extra breadcrumbs onto the sprouts so they stick.

3. 3

   Roast for 25–30 minutes until crispy and golden.