Recipe

Simple to make and full of flavour. A perfect accompaniment to many meals.

Serves: 5 people | Prep time: 10 mins | Cooking time: 30 mins

German | Vegetarian | Side

Ingredients

• 450g Brussels sprouts
• 3 tbsp Olive oil
• ¼ tsp Sea salt
• ¼ tsp Cracked black pepper
• 1 tsp Italian mixed herbs
• 3 Garlic cloves, minced
• 60g Parmigiano reggiano, grated
• 60g Breadcrumbs

Method

1. Preheat the oven to 200°C/170°F /Gas Mark 6.
2. Trim the bottoms off the sprouts, remove the outer leaves and cut into halves. Cook for 3 minutes in a saucepan of boiling water on a high heat, drain in a colander and pat dry using kitchen roll.
3. Mix all the dry ingredients and the olive oil in a bowl, add the sprouts and toss gently to coat evenly.
4. Line a large, rimmed baking tray with greaseproof paper. Tip the sprouts onto the baking sheet and spread them into an even layer.
5. Bake for 20 minutes, flip then bake for a further 10 minutes until the sprouts are browned and crispy.