Baked Brussels Sprouts with Herb and Cheese Breadcrumb Topping

Bye bye boring Brussels sprouts - this is a side dish to celebrate. Brussels topped with a cheese, an herb and breadcrumb crust and baked until golden brown. You can even prepare it the day before. Simple and delicious.

2.2 lbs Brussels sprouts, cut in half (1 kg)
sea salt
black pepper, freshly ground
2 Tbsp. extra-virgin olive oil

Topping:
1 Tbsp. capers
2 sprigs rosemary leaves, finely chopped
4 sage leaves, finely chopped
2 sprigs thyme leaves, finely chopped
1-2 cups white breadcrumbs, lightly toasted
¼ cup fontina cheddar cheese, cubed
¼ cup Parmesan cheese, finely grated
1 lemon, freshly zested
2 Tbsp. extra-virgin olive oil

Garnish:
drizzle extra-virgin olive oil

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Place the Brussels sprouts in generously salted water. Bring to a boil. When boiled, add the Brussels sprouts and cook for 4 minutes.

Transfer to an oven-proof baking dish. Season with salt and pepper and drizzle with olive oil. Mix well until evenly combined.

In a small bowl, add the chopped herbs, breadcrumbs, cheeses, lemon zest and olive oil. Mix well.

Add the breadcrumb mixture on top of the Brussels sprouts. Spread evenly.

Bake for 35 minutes or until golden brown.

Serve with a drizzle of olive oil.