Pescatarian Crispy Brussels Sprout Leaves
These roasted Brussels sprout leaves come out of the oven shatteringly crisp, golden at the edges, and deeply savory — think kale chips, but with a little more character. Coconut oil gives each leaf a rich, slightly nutty base, while turmeric and ginger add a warm, earthy depth that makes the whole tray smell incredible. A splash of apple cider vinegar brightens everything up, and a squeeze of fresh lemon right before serving takes it over the top. The trick is peeling the sprouts down to individual leaves and spreading them out without any overlap — that single step is what separates truly crispy from disappointingly soggy. This is a naturally plant-forward dish that fits effortlessly into a pescatarian lifestyle without requiring any substitutions or workarounds. Serve them straight from the pan while they're still papery and snappy, 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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