Walnut Free Crispy Brussels Sprout Leaves
These shatteringly crisp little leaves are what happens when you treat Brussels sprouts like a chip rather than a side dish. Peeling each sprout down to its individual leaves gives you maximum surface area, so every single piece comes out of the oven golden at the edges and papery-light in the center. Coconut oil, garlic, turmeric, and ginger bring a warm, aromatic depth that makes these wildly snackable straight off the pan. A splash of apple cider vinegar in the coating adds just enough brightness to balance the earthiness of the spices, and a final squeeze of lemon takes it over the top. The whole recipe is built from whole, straightforward ingredients — no sauces, no seasoning blends, nothing that typically hides unexpected nuts or nut-derived oils. The only real trick is giving the leaves enough room on the baking sheet so they roast rather than steam, and keeping a close eye on them in those final minutes. Serve them immediately while they still snap.
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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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