Remove excess leaves from Brussels Sprouts, then wash and drain.
In a bowl add the sprouts, breadcrumbs, salt and mix.
Add Parmesan cheese and lemon juice, you can either add the lemon juice like I did and bake it with the sprouts or you add the juice as a topping after the sprouts have been baked. This also can be tweaked with Balsamic Vinegar to give it a super boost. But I wanted the taste of the sprouts to be a bit calmer and with the combination of the cheese and breadcrumbs made this quite crunchy and tasty.
Combine and add into a small or large baking pan. Bake at 180 degrees for 30 minutes and until softened.
