Roasted Brussels Sprouts with Parmesan

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Roasted Brussels Sprouts with Parmesan

For 2 people

Preparation time: 5 min, Cooking time: 20 to 30 min

[ingredients title=”Ingredients”]

• Around twenty Brussels sprouts
• 2 tbsp olive oil
• 2 tbsp breadcrumbs
• 2 tbsp grated parmesan
• 1 handful of cashew and pecan nuts
• Some pomegranate seeds and beetroot sprouts
• Salt and pepper

[/ingredients]

PREPARATION

• Preheat the oven to 180C.
• Cut the core of Brussels sprouts and remove the first skin. Cut the Brussels sprouts in half.
• Wash the Brussels sprouts.
• In a dish, mix the Brussels sprouts with the olive oil, breadcrumbs, Parmesan cheese and nuts. Add salt and pepper.
• Place the Brussels sprouts on a baking sheet covered with baking paper.
• Bake for 20 to 30 min until the Brussels sprouts are golden brown.
• Serve in a dish and sprinkle with pomegranate seeds and beetroot sprouts.

Imprimer

Roasted Brussels Sprouts with Parmesan

For 2 people Preparation time: 5 min, Cooking time: 20 to 30 min

Ingrédients

• Around twenty Brussels sprouts
• 2 tbsp olive oil
• 2 tbsp breadcrumbs
• 2 tbsp grated parmesan
• 1 handful of cashew and pecan nuts
• Some pomegranate seeds and beetroot sprouts
• Salt and pepper

Instructions

1. Preheat the oven to 180C
2. Cut the core of Brussels sprouts and remove the first skin. Cut the Brussels sprouts in half.
3. Wash the Brussels sprouts.
4. In a dish, mix the Brussels sprouts with the olive oil, breadcrumbs, Parmesan cheese and nuts. Add salt and pepper.
5. Place the Brussels sprouts on a baking sheet covered with baking paper.
6. Bake for 20 to 30 min until the Brussels sprouts are golden brown.
7. Serve in a dish and sprinkle with pomegranate seeds and beetroot sprouts.