° Twenty Brussels sprouts
°2 tablespoons of olive oil
°2 tablespoons of bread crumbs
°2 tablespoons of grated Parmesan cheese
° 1 handful of cashews and walnuts
° Few pomegranate seeds and beetroot sprouts
° salt and pepper
Preheat oven 180 degrees C
Cut out the core of the Brussels sprouts and remove the first skin. Cut the cabbage into 2.
Wash the Brussels sprouts.
In a plate, mix the Brussels sprouts with the olive oil, bread crumbs, Parmesan, and walnuts. Salt and Pepper.
Place the Brussels sprouts on a baking dish lined with baking paper.
Bake for 20 to 30 minutes, until the Brussels sprouts are golden brown.
Serve in a plate and sprinkle with pomegranate seeds and sprouted beetroot.