Pregnancy Friendly Crispy Brussels Sprout Leaves
These shatteringly crisp little leaves are the kind of snack that disappears before it even makes it to the table. Each Brussels sprout leaf roasts up golden and papery at the edges, seasoned with garlic, turmeric, and a hint of ginger for a flavor that feels both warming and bright. Coconut oil helps everything get beautifully crisp in the oven without any of the refined or processed fats you might want to avoid right now. Turmeric and ginger are both gentle, food-safe spices that bring anti-inflammatory goodness to the plate — a nice bonus when you're being thoughtful about what goes into your meals. The apple cider vinegar adds just enough tang to balance the earthiness, and a squeeze of fresh lemon at the end lifts the whole thing. The technique is simple but makes a real difference: spreading the leaves in a single layer is the key to that satisfying crunch rather than a soggy, steamed result. Serve them straight from the oven as a side, a topping for grain bowls, or just a crunchy handful while dinner finishes cooking.
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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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