INGREDIENTS:
Twenty Brussels sprouts
2 tbsp olive oil
2 tbsp breadcrumbs
2 tbsp grated parmesan
1 handful of cashews and pecans
A few pomegranate seeds and beetroot sprouts
Salt and pepper
PREPARATION:
-Preheat oven 180C
-Cut the core of the Brussels sprouts and remove the first skin. Cut the cabbages in 2.
-Wash the Brussels sprouts.
-In a dish, mix the Brussels sprouts with the olive oil, breadcrumbs, parmesan and walnuts. Salt and pepper.
-Placing Brussel sprouts on baking sheet line with baking paper.
-Bake for 20 to 30 minutes until the Brussels sprouts are golden brown.
-Serve in a dish and sprinkle with pomegranate seeds and sprouted beet seed sprouts.
Enjoy !