°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
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.