Cashew Free Crispy Brussels Sprout Leaves
These golden, papery Brussels sprout leaves come out of the oven crackling at the edges with a deep, savory char that makes them nearly impossible to stop eating. Peeling each sprout down to its individual leaves is the secret move here — it gives you maximum surface area so every single piece gets that satisfying crunch instead of a soft, steamed center. Coconut oil, turmeric, ginger, and a splash of apple cider vinegar coat the leaves in a warm, aromatic glaze that roasts into something genuinely addictive. The whole lineup is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just straightforward, whole-food ingredients doing exactly what you want them to do. A final squeeze of lemon brightens everything up and cuts through the richness of the coconut oil in the best way. Serve them straight off the pan while they're still snapping, because they're at their absolute best the moment they cool just enough to eat.
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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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