Honey Free Crispy Brussels Sprout Leaves
These shatteringly crisp little bites are proof that a handful of humble vegetables and a few pantry spices can produce something genuinely addictive. Peeling each Brussels sprout down to its individual leaves is the secret move here — it gives you dozens of thin, ruffled chips that roast up papery and golden at the edges in under fifteen minutes. Coconut oil coats every leaf evenly and encourages that deep caramelization, while turmeric, ginger, and a splash of apple cider vinegar layer in warm, tangy flavor without relying on any sweetener whatsoever. Every single ingredient on this list is naturally free of honey and any other added sweetener, so there's no label-reading stress involved. A final squeeze of lemon juice brightens the whole tray and makes the spices pop just before serving. These are best eaten straight off the baking sheet while they're still crackling — they make an irresistible snack, a stunning appetizer, or a side dish that will genuinely surprise people.
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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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