Legume Free Crispy Brussels Sprout Leaves
These shatteringly crisp little bites prove that a handful of simple vegetables and pantry spices can steal the show at any table. Peeling each Brussels sprout down to its individual leaves is the secret move here — those thin, ruffled layers roast up like edible chips, going deep golden at the edges with a satisfying papery snap. Coconut oil carries the warmth of turmeric and ginger into every leaf, while a splash of apple cider vinegar adds just enough brightness to keep things lively. A finishing squeeze of lemon takes it over the top if you want that extra pop. The whole thing is naturally free of beans, lentils, peas, and any other legume — no substitutions needed, no label-checking required. The only real trick is giving the leaves enough room on the baking sheet so they roast rather than steam, and keeping a close eye in those final minutes before the thinner pieces get ahead of you. Serve them straight from the pan while they're still crackling, because they are absolutely at their best right now.
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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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