Crunchy garlic & parmesan sprouts

Forget soggy Brussels sprouts! Spruce up a classic Christmas side with the help of a crispy, golden parmesan and breadcrumb topping

  • Prep:25 mins
    Cook:30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 164
  • fat 10g
  • saturates 6g
  • carbs 10g
  • sugars 0g
  • fibre 6g
  • protein 6g
  • salt 0.3g

Ingredients

  • 600g Brussels sprouts, halved
  • 50g butter, melted
  • 2 garlic cloves, crushed
  • 50g panko breadcrumbs
  • 25g parmesan or vegetarian alternative, finely grated
MPU 2

Method

  1. Heat the oven to 200C/180C fan/gas 6. Tip the sprouts into a bowl, drizzle over the melted butter, add the garlic and season. Toss the sprouts until they’re well coated in the butter, then add the breadcrumbs and parmesan, and toss again.

  2. Tip the sprouts onto a baking tray, making sure they’re well-spaced apart in a single layer. (If they’re packed too closely they will steam instead of roasting.) Place as many as possible cut-side down for maximum crispiness. Press any excess crumbs onto the sprouts to help them stick.

  3. Roast for 25-30 mins until crisp and golden.

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