Preheat oven to 200°C/400°F.

Trim the base of the brussels sprouts, cut in half, and remove the loose, rough outer leaves.

Place brussels sprouts in a bowl, pour over olive oil, and toss gently.

Sprinkle with garlic, salt, pepper, parmesan, and breadcrumbs.

Toss to coat, then spread out on a 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.

Transfer to a warm serving bowl, scrape loose parmesan breadcrumbs off the tray and sprinkle, then serve immediately.