6 cups kalettes sprouts cut in half
2 tbsp olive oil or try avocado oil!
1/4 cup bread crumbs – panko if you don’t have fresh. (for fresh, pulse day old artisan bread in a food processor)
1/4 cup parmesan reggiano
1/4 tsp salt
1/4 tsp pepper
- Preheat oven to 450°F.
- Combine all ingredients in a large bowl and coat evenly. Spread in an even layer on a large, rimmed baking sheet covered with parchment paper.
- Roast for 10 minutes.