Roasted Brussels sprouts with a crisp lemon and herb topping

Ingredients:

• 900 g Brussels sprouts, washed and cut in half
• 3 tbsp. l. olive oil
• 1 tbsp unsalted butter
• 1 clove garlic, crushed
• 1/3 cup panko breadcrumbs
• 0.5 tsp chopped fresh thyme
• A pinch of red pepper flakes
• Finely grated zest of 1 lemon + juice of half a lemon
• 1 teaspoon chopped fresh parsley

Preparation:

1. Preheat oven to 220°C and line a large baking sheet with foil.
2. Place the Brussels sprouts on the prepared baking sheet. Add the oil, 3/4 teaspoon salt, and 1/4 teaspoon black pepper and toss to coat. Arrange the sprouts, cut side down, in a single layer and roast until tender and golden brown, 20 to 25 minutes.
3. Meanwhile, melt the butter in a medium skillet over medium heat and add the garlic. Cook until the butter and garlic begin to darken. Remove and discard the garlic. Add it to the butter. breadcrumbs, thyme, red pepper, and 1/8 teaspoon salt and cook, stirring, until golden brown, 2-3 minutes. Remove from heat. Stir in the lemon zest and parsley.
4. Toss Brussels sprouts with lemon juice. Serve sprinkled with breadcrumbs.