Mediterranean Diet Friendly Crispy Brussels Sprout Leaves
These shatteringly crisp little leaves are proof that a handful of humble vegetables can steal the show at any table. 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 golden and papery in the oven rather than turning soft and steamy. Coconut oil, garlic, turmeric, and ginger coat every leaf in warm, aromatic flavor, while a splash of apple cider vinegar adds just enough brightness to keep things lively. A final squeeze of lemon right out of the oven ties it all together beautifully. This kind of dish fits naturally into a plant-forward, olive-oil-and-vegetable-driven way of eating — and swapping in coconut oil keeps the fat profile clean and the ingredient list short. Spread them in a single layer and don't crowd the pan; that one step is the difference between a crispy snack worth bragging about and a sad, wilted pile. Serve them immediately while they still snap, and don't be surprised when the bowl empties faster than you expected.
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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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