- Twenty Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons breadcrumbs
- 2 tsp Parmesan cheese
- 1 handful of cashews and nuts
- Few pomegranate seeds and beetroot sprouts
- salt and pepper
Preheat the oven 180°C
Cut the core of the Brussels sprouts and remove the first peel. Cut the cabbage into 2.
Wash the Brussels sprouts.
In a plate, toss together Brussels sprouts, olive oil, breadcrumbs, Parmesan, and walnuts. Salt and Pepper.
Lay the Brussels sprouts on the baking line with baking paper.
Bake for 20 to 30 minutes until the Brussels sprouts turn golden brown.
Serve on a plate and sprinkle with pomegranate seeds and beet seed sprouts.