°Twenty Brussels sprouts
°2 tbsp olive oil
°2 tbsp bread crumbs
°2 tbsp grated Parmesan cheese
°1 handful of cashews and pecans
°Few pomegranate seeds and beetroot buds
°Salt and pepper
Preheat oven 180 ° C
Cut the heart of Brussels sprouts and remove the first skin. Cut cabbage in 2.
Wash Brussels sprouts.
In a dish, mix the Brussels sprouts with olive oil, breadcrumbs, parmesan and walnuts. Salt and pepper.
Put Brussels sprouts on the baking plate with baking paper.
Bake for 20 to 30 minutes until the Brussels sprouts are golden.
Serve in a dish and sprinkle with pomegranate seeds and sprouted beetroot buds.