📖 Instructions

1. Preheat your oven to 400°F (200°C). This is key for getting those sprouts nice and crispy. Trust me, nobody likes soggy sprouts!
2. Wash and trim the Brussels sprouts. Cut off the stem end and remove any yellow or wilted outer leaves. A little tip: if your sprouts are large, halve or quarter them so they cook evenly.
3. In a large bowl, toss the Brussels sprouts with olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Make sure every sprout is coated in that garlicky goodness! Don't be shy with the seasoning – these little guys can handle it.
4. Spread the Brussels sprouts in a single layer on a baking sheet. Avoid overcrowding the pan, or they'll steam instead of roast. If necessary, use two baking sheets.
5. Bake for 20 minutes, then remove the baking sheet from the oven and stir the Brussels sprouts. This ensures even browning.
6. Sprinkle the breadcrumbs over the Brussels sprouts and return to the oven. Bake for another 5-10 minutes, or until the breadcrumbs are golden brown and the Brussels sprouts are tender and slightly charred. Watch them carefully so the breadcrumbs don't burn! Sometimes ovens have hotspots, so keep an eye on that.
7. Remove from the oven and let cool slightly before serving. Garnish with fresh parsley, if desired. And if you're feeling extra fancy, a drizzle of balsamic glaze adds a touch of sweetness and acidity that really elevates the dish. But honestly, they're amazing just as they are. Oh! I almost forgot! Don't be surprised when these disappear quick. They're addictive.