Beef Free Crispy Brussels Sprout Leaves
These shatteringly crisp little leaves are the kind of snack that disappears before it even makes it to the table. Peeling each Brussels sprout down to its individual leaves is a bit of a labor of love, but the payoff is a tray full of delicate, chip-like bites with golden, caramelized edges that no whole-roasted sprout can match. Coconut oil gives them a subtle richness while helping every leaf roast evenly, and the combination of turmeric, ginger, and garlic adds a warm, savory depth that makes these genuinely hard to stop eating. A splash of apple cider vinegar in the coating brightens everything up, and a final squeeze of lemon juice right out of the oven takes the whole thing over the top. The key is giving the leaves room to breathe on the baking sheet — a single layer with no overlapping is what separates crispy from soggy. Completely plant-based and free from any animal proteins, this is the kind of effortless side dish or appetizer that works for nearly any table without anyone feeling like they're missing out.
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Learn more →Ingredients
4 servings
- 1 lb brussels sprouts
- 2 tbsp coconut oil, melted
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- 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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