Red Meat Allergy Friendly Crispy Brussels Sprout Leaves
These shatteringly crisp little bites prove that a handful of simple plant-based ingredients can steal the show at any table. Each Brussels sprout leaf is peeled away individually, tossed in melted coconut oil with garlic, turmeric, and ginger, then roasted until the edges turn deep golden and the whole leaf goes papery and snappy — almost like a vegetable chip. The warm, earthy spice blend gives them a flavor that feels far more complex than the short ingredient list suggests. Because every component here is whole and plant-derived, there's no need to scrutinize labels for hidden meat-based additives or worry about cross-contact from animal proteins. A final squeeze of lemon juice brightens everything up and keeps the flavors lively. Serve them straight from the oven while they're at peak crunch — they disappear fast, and honestly, that's a good problem to have.
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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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