Preheat oven to 200°C/400°F.

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.