Crispy Roast Sprouts with Garlic & Parmesan
Give your sprouts the star-treatment they deserve with this easy, tasty recipe. To make it vegetarian, use a rennet-free Italian-style hard cheese. Serves 4- 6 as a side dish.
Ingredients
600g Brussels Sprouts
50g Butter
3 Garlic Cloves
60g Panko Breadcrumbs (or fine white breadcrumbs, lightly toasted)
30g Parmesan (see note above), finely grated
Sea Salt and freshly Ground Black Pepper
Method
Trim any damaged outer leaves and the very base of the root from the sprouts, then give them a wash. Drain and pat dry, then cut each sprout in half and put them in a large mixing bowl. Heat the oven to 180⁰C (Gas Mark 6) and put the butter into a pan over a low-medium heat for a couple of minutes, until melted. Pour the melted butter over the sprout halves, then crush in the garlic and season the sprouts well with salt and pepper. Toss the sprouts to coat evenly with the garlic butter, then add the breadcrumbs and cheese to the bowl and toss again. Tip the sprouts on to a large baking tray (or two small ones), making sure they are well spread out – try and get as many as you can to sit cut-side down, as this will help them to get extra-crispy while cooking - and press any loose crumbs gently on to the sprouts. Put the sprouts into the hot oven and cook for 25-30 minutes, or until crisp and golden, then transfer to a dish and serve.
Be inspired…
Roast Root Veg with Honey & Garlic
This great-tasting side dish is pretty flexible and can be tweaked according to the veg you have available – we’ve used parsnips and carrots here, but you could also use sweet potatoes, beetroots or even slices of butternut squash (cooking times may vary slightly). Serves 4 as a side dish.
Guide To Perfect Roast Potatoes
The humble potato actually does a lot of the heavy lifting when it comes to Christmas dinner – however your guests might feel about sprouts, peas, carrots or other veg, we’re pretty sure they’ll all be happy to see roast potatoes on the table!
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