Nightshade Free Crispy Brussels Sprout Leaves
These shatteringly crisp little leaves are proof that a simple vegetable can steal the whole show. Each Brussels sprout is carefully peeled down to its individual leaves, which means maximum surface area hitting the hot oven — and maximum crunch as a result. Coconut oil, garlic, turmeric, and ginger coat every leaf in warm, golden flavor before roasting transforms them into something almost chip-like in texture. For anyone navigating a nightshade-free lifestyle, this kind of snack or side dish is a genuine find, since so many crispy crowd-pleasers rely on paprika, cayenne, or tomato-based sauces that are completely off the table. Here, the heat comes from the oven and the depth comes from spices that are totally safe to reach for. A final squeeze of lemon juice brightens everything up and keeps the flavors lively without adding anything problematic. Serve them the moment they come off the pan — they are at their absolute best while still warm and crackling.
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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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