Cinnamon Free Crispy Brussels Sprout Leaves
These shatteringly crisp little leaves are proof that a vegetable side dish can steal the whole show. Each Brussels sprout is carefully peeled apart so the individual leaves roast up thin, golden, and almost chip-like — the kind of texture that makes it impossible to stop at just a handful. Coconut oil gives them a subtle richness, while turmeric and ginger bring a warm, earthy depth without leaning on any spice blends that might sneak in unwanted ingredients. A splash of apple cider vinegar ties everything together with just enough brightness to balance the savory roasted edges. For anyone navigating a cinnamon sensitivity, warm-spiced recipes can feel like a minefield, but this one delivers all that cozy, aromatic satisfaction using turmeric and ginger — both naturally free of the offending spice. The optional squeeze of fresh lemon at the end lifts the whole dish and makes it feel almost restaurant-worthy. Serve them immediately straight from the pan, because these beauties are at their absolute best the moment they cool into their final crisp.
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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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