The best oven-baked Brussels sprouts recipe

Ingredients:

• 4 slices of white bread with crust (about 150 g)
• 4 tbsp unsalted butter, melted
• 1/4 tbsp. freshly grated parmesan
• 700 g Brussels sprouts
• 1/4 cup olive oil

Preparation:

1. Preheat oven to 220°C.
2. Trim the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until the crumbs are the size of peppercorns. You should have about 2 cups of breadcrumbs.
3. Transfer to a medium bowl and toss with melted butter, Parmesan, a pinch of salt, and a few grinds of freshly ground black pepper. Place on a rimmed baking sheet. Bake until the crumbs are golden and crisp, tossing once, about 14 minutes. Set aside on a wire rack to cool.
4. Meanwhile, place another rimmed baking sheet in the oven to preheat.
5. Trim the ends of the Brussels sprouts, remove any tough or damaged outer leaves, and cut each sprout in half lengthwise. In a large bowl, toss the Brussels sprouts with olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper.
6. Carefully remove the hot baking sheet from the oven and place the Brussels sprouts cut-side down in an even layer. Bake until golden brown and tender, about 30 minutes.
7. Transfer the Brussels sprouts to a serving platter and sprinkle with the Parmesan breadcrumbs.