Low Sodium Crispy Brussels Sprout Leaves

Total time27 min

Prep time15 min

Cook time12 min

Low Sodium Crispy Brussels Sprout Leaves

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Ingredients

4 servings

1 lb brussels sprouts
Fresh Brussels Sprouts, 1 lb Bag Brussels Sprouts - Stalk Simple Truth Organic Bagged Fresh Brussels Sprouts Signature Select/Farms Brussels Sprouts - 12 OZ Signature Farms Brussels Sprouts - 24 OZ
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2 tbsp coconut oil, melted
2 cloves garlic, minced
½ tsp ground turmeric
¼ tsp ground ginger
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp apple cider vinegar
1–2 tsp fresh lemon juice (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2
Trim the stem end from each Brussels sprout and peel away the individual outer leaves, working down to the tight inner core. Reserve the cores for another use or discard. You should have a large pile of loose leaves.

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