Peanut Free Crispy Brussels Sprout Leaves
These roasted Brussels sprout leaves come out of the oven shatteringly crisp, golden at the edges, and deeply savory — think of them as a vegetable chip that actually delivers on flavor. Coconut oil gives each leaf a rich, slightly nutty base, while turmeric and ginger add a warm, earthy kick that makes the whole tray smell incredible. A splash of apple cider vinegar brightens everything up, and a squeeze of fresh lemon juice right before serving takes it over the top. The technique of peeling the sprouts into individual leaves is the real secret here — it maximizes surface area so every single piece gets that satisfying, papery crunch instead of turning soft and steamy. Every ingredient in this recipe is straightforward and naturally free from peanuts or peanut-derived oils, so there's no label-scanning or substitution stress involved. Serve them straight from the pan as a snack, a side dish, or an unexpected party bite — just know they disappear fast.
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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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