Serves 6

• 1.3 lbs. Brussels sprouts

• 3 tbsp. breadcrumbs

• 2 tbsp. parsley, finely chopped

• 2 garlic cloves, finely chopped

• 3 tbsp. olive oil

• 1 tsp. lemon zest

• ¼ cup sliced almonds, roasted

• juice of ½ lemon

Cut off the ends of the Brussels sprouts and remove outer leaves if necessary.

Bring water to boil in a large saucepan, season with salt and add in the Brussels sprouts. Simmer for 20-25 mins until softened. Once cooked, drain and transfer into a baking dish.

Heat the oven to 430F. Prepare the crispy topping by mixing the breadcrumbs, parsley, garlic, 2 tbsp. olive oil and lemon zest. 

Top Brussels sprouts with the mixture and bake in the oven for 10 min, until the topping is crispy and browned.

To serve, drizzle the Brussels sprouts with lemon juice and the remaining 1 tbsp of olive oil.