Parmesan Roasted Brussels Sprouts


Serves 4


  • 750g Brussels sprouts, halved and trimmed
  • 2 Tbs olive oil
  • ¼ cup almond meal
  • ½ cup grated Parmesan
  • 1 tsp crushed garlic
  • ½ tsp salt
  • Black pepper


In a zip lock bag combine the sprouts and olive oil and shake to coat. Add the rest of the ingredients and mix again. Tip onto a baking paper lined baking tray and bake at 220 degrees for about 15 minutes, or until the cheese has melted and the sprouts are lightly browned.