Prepare brussels sprouts: Trim the base, cut in half and remove the loose, rough outer leaves.
Place in a bowl, pour over oil and toss gently.
Sprinkle with garlic, salt, pepper, parmesan and breadcrumbs.
Toss to coat, then spread out on tray cut face down.
Roast for 20 minutes, flip then roast for a further 10 minutes until the outer leaves are deep golden brown and crispy (see photos/video).
Immediately transfer to warm serving bowl. Scrape loose parmesan breadcrumbs off the tray and sprinkle, then serve immediately.
1. Brussels Sprouts - look for sprouts that are about 3cm / 1.25" wide. The smaller they are, the sweeter (but too small cooks too quickly in the oven before becoming crisp). Larger have a more cabbagey flavour.Frozen brussels - I haven't tried. But if you thaw in a colander so they drain well and dry off, then the parmesan + panko will go a long way to making frozen brussels crispy as they can be!2. Panko breadcrumbs - Asian breadcrumbs that are larger than normal breadcrumbs so you get a more amazing crunch!3. Storage - leftovers will keep for 3 to 4 days in the fridge. Best reheated in the oven at 180°C/350°F for 7 minutes until heated through and the outside is crisp.