BHA & BHT Free Crispy Brussels Sprout Leaves
These shatteringly crisp little bites are what happens when you stop treating Brussels sprouts as an afterthought and give them the spotlight they deserve. Peeling the leaves away from the core is the real secret — each one roasts up into a delicate, golden chip with caramelized edges that are impossible to stop eating. Coconut oil keeps things clean and adds a subtle richness, while turmeric, ginger, and garlic bring a warm, savory depth that makes the whole tray smell incredible. A splash of apple cider vinegar ties everything together with just enough brightness to balance the roasted bitterness of the sprouts. For anyone navigating preservative-free eating, this recipe is a natural fit — every ingredient is whole and straightforward, with no processed oils or packaged seasonings that might sneak in unwanted additives. The optional lemon juice at the end lifts the flavors and adds a fresh finish that makes these feel almost restaurant-worthy. Serve them straight from the pan while they're still crackling, because they are at their absolute best the moment they hit the table.
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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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