• 500g Brussels sprouts
  • 2 Tbsp olive oil
  • 2 garlic cloves
  • 30g finely grated Parmesan cheese
  • 1/3 cup panko breadcrumbs
  • salt and pepper


  1. Preheat oven to 200 C.
  2. Prepare Brussels sprouts: trim the base, cut them in half and discard rough outer leaves.
  3. In a bowl, sprinkle them with olive oil and toss gently.
  4. Sprinkle with salt, pepper, garlic, breadcrumbs and Parmesan.
  5. Toss to coat then spread out on an oven tray, cut face down.
  6. Roast for 20 minutes then flip and roast for extra 10 minutes, until golden brown and crispy.
  7. Transfer to a serving bowl.
  8. Scrape any Parmesan breadcrumbs from the tray and sprinkle on the Brussels sprouts.
  9. Serve immediately.

Leftovers will keep for 3 to 4 days in the fridge. Best reheated in the oven at 180°C for 7 minutes until heated through and the outside is crisp.