Paleo Crispy Brussels Sprout Leaves
These roasted Brussels sprout leaves come out of the oven shatteringly crisp, golden at the edges, and packed with warm, earthy flavor from turmeric and ginger. Coconut oil does the heavy lifting here, coating every leaf in a fat that roasts beautifully and keeps the whole dish completely grain- and legume-free. The apple cider vinegar adds a subtle brightness that balances the richness, and an optional squeeze of lemon at the end makes the whole thing pop. Peeling the sprouts down to individual leaves is the key move — it gives you maximum surface area and that satisfying papery crunch that no whole-roasted sprout can match. The garlic caramelizes right onto the leaves in the oven, so you get deep savory flavor without any sauces or additives to second-guess. Serve them straight off the pan while they're still crackling, because they are absolutely at their best the moment they cool.
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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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