Celery Free Crispy Brussels Sprout Leaves
These shatteringly crisp roasted leaves are the kind of snack that disappears before it even makes it to the table. Each Brussels sprout is carefully peeled apart so the individual leaves can roast flat, turning golden and papery at the edges in a hot oven — a technique that transforms a humble vegetable into something that rivals any chip or cracker. Coconut oil carries the heat beautifully, while turmeric, ginger, garlic, and a splash of apple cider vinegar layer in warm, savory depth that keeps you reaching for more. A final squeeze of lemon brightens everything up and cuts through the richness just enough. The whole ingredient list is straightforward and plant-based, with no hidden additives or processed fillers to second-guess — just real food roasted simply. Serve them straight from the pan while they're still crackling, because they're at their absolute best the moment they cool.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!