INGREDIENTS
2- pounds Brussels sprouts
1/3 -cup toasted breadcrumbs (instructions below)
1/4– cup finely grated Parmesan
1.5 -tablespoons lemon zest
1 -tablespoon finely ground black pepper
1/2– teaspoon sea salt
1 -tablespoon olive oil
METHOD

1-Preheat oven to 400 degrees.
2-To make breadcrumbs: Use the remains of an old baguette. Chop or break into pieces with a sharp knife. Process in the food processor until you have the texture of breadcrumb you desire. To toast them you can either use a toaster oven at 300 degrees until golden brown (this should only take a few minutes), or brown them in a pan. If using a pan, stir frequently so that they don’t burn.
3-Rinse Brussels sprouts. Remove stems and slice each Brussels sprout in half lengthwise.
4-Toss the Brussels sprouts in the olive oil. Arrange them so that the cut side faces down on a large baking sheet. Roast them until nicely browned at the edges and tender in the center, about 30-35 minutes. (This will vary depending on the size of the sprout and how brown you would like them.)
5-While the brussels sprouts are browning, mix together the breadcrumbs, parmesan, salt and pepper with a fork. Add the lemon zest last – it may clump a little, so break it up with the fork if necessary.
6-When the brussels sprouts are ready – tender, with a darker shade of green and nicely caramelized edges – transfer them to a glass bowl. Slowly sift the breadcrumb mixture in with the sprouts – it is possible that you may not use the entire mixture.
7-Serve hot, and enjoy!