Brussels sprouts roasted with cheese and bread crumbs, lactose free, gluten free

Ingredients

• 510 g Brussels sprouts
• 190 g Parmesan cheese, grated
• 2 1/4 tbsp Olive oil
• 35 g Bread crumbs, gluten free
• 1 1/2 tbsp Unsalted butter, lactose free, sliced
• 1 1/2 clove Garlic, thinly sliced
• 3/8 tsp Salt, fresh ground

Method

1. Preheat the oven to 200°C.
2. Cook the brussels sprouts in a large pot of boiling salted water until softened but not falling apart, about 5 minutes; drain well.
3. Heat the oil in oven-proof skillet over medium-high heat.
4. Add garlic and cook until fragrant, for 3 minutes.
5. Add the Brussels sprouts and salt then toss to coat.
6. Toss together the Parmesan and breadcrumbs in a small bowl then scatter the mixture over the Brussels sprouts.
7. Dot with the sliced butter.
8. Bake until the crumbs are golden brown and the Brussels sprouts are tender and piping hot, about 15 minutes.
9. Serve while still hot.