Vegetarian Crispy Brussels Sprout Leaves
These golden, papery Brussels sprout leaves are the kind of snack that disappears before it ever makes it to the table. Peeling each sprout down to its core unlocks a whole new texture — individual leaves that roast up shatteringly crisp at the edges, almost like a vegetable chip but with way more character. Coconut oil, garlic, turmeric, and ginger do the heavy lifting here, giving every leaf a warm, aromatic coating that smells incredible the moment it hits the hot oven. The key is spreading them in a single layer with zero overlap, so the oven's heat can work its magic and crisp rather than steam. A final squeeze of lemon juice right before serving brightens everything up and keeps the flavors lively. This is the kind of plant-forward side dish that genuinely surprises people — no meat, no dairy, no fuss, just deeply satisfying crunch from a humble vegetable most folks have been cooking all wrong.
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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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