Roasted Brussels Sprouts with Crispy Topping

Ingredients:

• 900 g Brussels sprouts, cut in half
• 3 tbsp. l. olive oil
• 1 tbsp unsalted butter
• 1 clove garlic, finely chopped
• 1/4 cup panko breadcrumbs
• 0.5 tsp chopped fresh thyme + sprigs for serving
• A pinch of red pepper flakes
• Finely grated zest of 1 lemon
• 1 teaspoon chopped fresh parsley

Preparation:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with foil. Toss the Brussels sprouts on the baking sheet with olive oil and a generous pinch of salt and black pepper, coating them completely. Arrange them cut-side down in a single layer and bake until tender and crisp-tender, 20-25 minutes.
2. Meanwhile, heat the butter in a medium skillet over medium heat until it begins to darken. Add the garlic and cook until softened, about 30 seconds.
3. Add breadcrumbs, thyme, red pepper flakes, and a pinch of salt and cook, stirring occasionally, until the crumbs are golden brown, 2-3 minutes. Remove from heat and stir in the lemon zest and parsley. Sprinkle the Brussels sprouts with the crunchy topping. Garnish with thyme sprigs, if using.