Shellfish 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. Peeling each sprout down to its individual leaves is the move that makes all the difference — you end up with delicate, chip-like pieces that roast evenly and turn almost papery in the best possible way. Coconut oil gives every leaf a rich, slightly nutty coating, while apple cider vinegar adds just enough brightness to keep things lively. A final squeeze of lemon right before serving pulls the whole dish together. This is the kind of vegetable side that disappears fast, even among people who claim they don't like Brussels sprouts. Everything on the ingredient list is naturally free of any seafood or shellfish concerns, so there's zero guesswork about what's in the bowl.
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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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