Whole 30 Crispy Brussels Sprout Leaves
These roasted Brussels sprout leaves come out of the oven shatteringly crisp, deeply 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 get maximum surface area, maximum crunch, and none of the dense, steamed-vegetable texture that turns people off Brussels sprouts. Coconut oil and apple cider vinegar round out the seasoning in a way that feels bright and complex without a single off-plan ingredient in sight. Every component here is clean and compliant, so there's no label-reading required and no substitutions to stress over. A finishing squeeze of lemon juice lifts the whole thing and keeps it feeling fresh rather than heavy. Serve these straight off the pan while they're still papery and snappy — they're the kind of snack or side dish that disappears before it even makes it to the table.
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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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