Soy 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 the sprouts down to individual leaves is the secret move here — it gives you maximum surface area so every single piece gets that satisfying, papery crunch instead of a soft, steamed center. Coconut oil keeps things completely plant-based and soy-free without sacrificing richness, and a splash of apple cider vinegar adds just enough brightness to balance the spice. The minced garlic roasts right alongside the leaves, turning sweet and slightly caramelized in the oven heat. A final squeeze of lemon juice lifts the whole thing and makes it feel almost restaurant-worthy. Serve them immediately while they're still crisp — they disappear fast, whether you're piling them on a grain bowl, using them as a snack, or just eating them straight off the baking sheet.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!