Black Pepper Free Crispy Brussels Sprout Leaves
These shatteringly crispy little leaves are proof that a roasted vegetable snack can be genuinely addictive. Each Brussels sprout is peeled down to its individual leaves, which means maximum surface area hitting that hot oven — the result is a pile of golden, papery bites with caramelized edges that snap when you pick them up. Coconut oil, turmeric, ginger, garlic, and a splash of apple cider vinegar do all the heavy lifting here, building a warm, savory flavor that feels anything but plain. For anyone navigating a sensitivity to black pepper, this kind of recipe is a genuine find — the spice blend is bold and satisfying without a single peppercorn in sight, so there's no need to modify or substitute anything. A finishing squeeze of lemon juice brightens the whole tray and keeps things lively. Serve them straight from the oven while they're still crackling, because they're at their absolute best in that first few minutes.
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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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