It’s an undisputed fact that tiny things are fun. See?
Which is why I like Brussels sprouts.
Cabbage is my favorite vegetable, and Brussels sprouts are really just stupid-cute, tiny cabbages.
I usually chop them in half, toss them with melted coconut oil, and roast them in the oven until they’re carmelized. But the best part of the roasted sprouts are the few leaves that flake off all on their own and get crispy while the sprouts roast to tenderness.
Hmmm… what if I pulled those little cabbages apart and toasted the leaves?
(Sadly, they were so yummy, I forgot to take a photo of the end result. Next time I make them, I’ll update this post with a photo. Sorry! My appetite beat out my love for you on this one occasion.)
Crispy Brussels Sprouts
1 lb. fresh Brussels sprouts
2-3 tablespoons olive oil or melted coconut oil
1 clove garlic, crushed
sea salt, to taste
1. Preheat oven to 350F. Wash the sprouts and cut off the stem end.
2. Separate the leaves like you would a head of cabbage. You might need to cut a bit more off the core to pull the leaves apart. The goal is to separate as much of the sprout as possible, then…
3. When you just can’t get it to yield any more individual leaves, cut the core into quarters.
4. Blend the oil and garlic. Place the leaves in a large bowl and toss with the oil until evenly coated. I like to use my hands!
5. Spread in a single layer on baking sheets, sprinkle with salt and pepper, to taste.
6. Bake for 20-25 minutes or so, checking at the 10-minute mark and giving them a little stir. You want them to be starting to brown. The leaves will get crisp – sort of like kale chips, though not quite as crunchy – and the quartered cores will be tender.
7. Eat immediately while hot and crispy! (Although I had leftovers and enjoyed them immensely. They were equally flavorful, just not crunchtastic.)
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