These golden, papery Brussels sprout leaves come out of the oven crackling at the edges with a deep, savory bite that makes them nearly impossible to stop eating. Peeling each sprout down to its individual leaves is the secret move here — it gives you maximum surface area so every single piece gets that irresistible crisp instead of a soggy center. Coconut oil, turmeric, ginger, and a splash of apple cider vinegar coat the leaves in a warm, aromatic layer that roasts into something genuinely crave-worthy. The whole ingredient list is naturally free of grains, so there's no need to audit labels or swap anything out — what you see is exactly what goes in the bowl. A final squeeze of lemon lifts everything at the end and keeps the flavors bright. Serve them straight from the pan while they're still snapping, because they're at their absolute best the moment they cool just enough to eat.
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Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
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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