In a roasting pan, drizzle the sprouts with the maple syrup, olive oil and salt and pepper then roast for 15 minutes at 160C/300F/gas mark 2.
When cooked, let the sprout cool down then wrap them with Parma ham and put onto cocktail sticks.
Whisk the egg. Dust the sprouts in the flour then dip in the egg and roll in the breadcrumbs, parmesan and lemon zest.
Put the breaded sprouts on some baking paper then bake in the oven at 190C/365F/gas mark 5 for 8-10 minutes.
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