Crunchy garlic & parmesan sprouts

SERVES 6 PREP 25 mins COOK 30 mins EASY V

600g brussels sprouts, halved

50g butter, melted

2 garlic cloves, crushed 50g panko breadcrumbs 25g parmesan or vegetarian

alternative, finely grated

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 spouts to help them stick.

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

GOOD TO KNOW folate • fibre • vit c • 1 of 5-a-day

PER SERVING 164 kcals • fat 10g • saturates 6g • carbs 10g • sugars 3g • fibre 6g • protein 6g • salt 0.3g