Preheat the oven to gas 5, 190°C, fan 170°C.
In a bowl, toss the breadcrumbs with 2 tbsp of the olive oil and the chilli and season. Spread them on a baking tray and bake in the oven for 7-8 minutes until crisp and golden. Remove from the oven, scatter over the lemon zest and set aside.
In a large pan, heat the remaining olive oil over a low heat. Add the shallots, season, then cook for 15 minutes until softened. Remove from the heat and set aside.
Cook the sprouts in a large pan of boiling, salted water for 4 minutes, then transfer to a colander and rinse with cold water to stop the cooking process. Drain, then return to the pan with the shallots and toss to combine. To serve, put the warm Brussels sprouts in a serving dish and scatter over the breadcrumbs.
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