- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 5 tablespoons extra-virgin olive oil
- 3 slices hearty sandwich bread, crusts removed and cut into cubes
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F. In a large baking dish, toss the Brussels sprouts with 3 tablespoons of the olive oil. Season to taste with salt and pepper. Roast, tossing occasionally, until tender inside and starting to turn crispy and brown on the outside, around 30 to 35 minutes.
Meanwhile, in a food processor or blender, combine the bread cubes and garlic and pulse until coarse bread crumbs form. In a medium skillet over medium-high heat, warm the remaining 2 tablespoons olive oil. Add the bread crumbs and toast, stirring frequently, until golden and crisp, 5 to 7 minutes. Let cool on a paper towel-lined plate, then place in a bowl and toss with the parsley. Season to taste with salt and pepper. When the Brussels sprouts are ready, sprinkle with the bread crumbs.