Citrus Free Crispy Brussels Sprout Leaves
These shatteringly crisp little bites prove that a humble vegetable can absolutely steal the show. Each Brussels sprout leaf is peeled away individually, tossed in melted coconut oil with garlic, turmeric, and ginger, then roasted at high heat until the edges turn deep golden and the whole leaf goes papery and snappy. The technique is everything here — spreading the leaves in a single layer with no overlap is what separates truly crispy chips from a soggy, steamed disappointment. Warm spices give the finished leaves an earthy, aromatic depth that makes them dangerously snackable straight off the pan. For anyone avoiding citrus, the apple cider vinegar does the heavy lifting in terms of brightness, and the optional lemon juice is easy to leave out without losing a thing. These are the kind of vegetable side dish that disappears before it even makes it to the table, and they come together with nothing but pantry staples and a hot oven.
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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)
Can be omittedlemon juice
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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