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.
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.
