Panko Crusted Roasted Brussels Sprouts

450g Brussels sprouts, trimmed and halved

30ml (2 tablespoons) olive oil

60g (1/2 cup) Chickpea Crumbs

15g (1 tablespoon) nutritional yeast

5g (1 teaspoon) garlic powder

2.5g (1/2 teaspoon) onion powder

2.5g (1/2 teaspoon) salt

1g (1/4 teaspoon) black pepper

15ml (1 tablespoon) olive oil or melted plant-based butter

Preheat your oven to 200°C (400°F).

Trim the Brussels sprouts by cutting off the stem end and removing any yellow or damaged outer leaves. Cut them in half lengthwise.

In a large bowl, toss the halved Brussels sprouts with 30ml olive oil, salt, and pepper until evenly coated.

Arrange the Brussels sprouts cut-side down on a baking tray in a single layer.

In a small bowl, combine the Chickpea Crumbs, nutritional yeast, garlic powder, and onion powder.

Drizzle the additional 15ml of olive oil or melted plant-based butter into the crumb mixture and stir until the crumbs are evenly moistened.

Sprinkle the Chickpea Crumb mixture over the Brussels sprouts.

Roast in the preheated oven for about 20-25 minutes, or until the Brussels sprouts are tender on the inside and the crumb coating is golden brown and crispy. Serve immediately.