Rice Free 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. The trick is peeling each sprout down to its individual leaves and spreading them in a single layer so the oven's heat can work its magic — no steaming, just pure caramelized crunch. Coconut oil coats every leaf beautifully and adds a subtle richness that plays off the brightness of apple cider vinegar and a final squeeze of lemon. The result is something that eats almost like a savory chip, impossible to stop snacking on straight from the pan. Every ingredient here is naturally grain-free and starch-free, so there's no need to swap anything out or second-guess a label. It's an effortless side dish or snack that feels a little fancy without asking much of you at all — just a baking sheet, a hot oven, and a little patience at the end.
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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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