Fish Free Crispy Brussels Sprout Leaves
These shatteringly crisp little bites prove that a handful of humble vegetables and a few pantry spices can completely steal the show. Peeling each Brussels sprout into individual leaves is the real secret here — it gives you maximum surface area so the oven can work its magic, turning every single leaf into a golden, papery chip with caramelized edges. Coconut oil brings a subtle richness, while turmeric and ginger add warm, earthy depth that makes the whole tray smell incredible as it roasts. A splash of apple cider vinegar ties everything together with just enough brightness to keep the flavors lively. The optional squeeze of fresh lemon juice at the end is a small touch that makes a big difference, cutting through the richness and waking everything up. Serve them straight from the pan — they're at their absolute best the moment they cool just enough to handle, snapping cleanly and dissolving into something almost addictive.
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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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