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Brussels Sprout Crisps

Posted Jan 07 2013 12:51pm
Are you salty or sweet? I'm a salty girl through and through. I can count the number of times on one hand that I have craved a cookie but left alone in a room with a bag of chips? Deadly.

Luckily, good roasted vegetables often satisfy that savory craving. Like most people, the little crispy bits leftover in the pan or the almost burnt bite is my favorite. I decided to experiment with making little Brussels sprout leaf chips for snaking. I finished them with a squirt of fresh lemon juice and a quick shaving of Parmesan. You gotta try them out - super good.

Nick and I have a tradition of walking the beach New Years Day. Years ago we'd come to the island just for the holiday then return to our city home. Our first walk was with our dog Finn, then baby Dylan in a carrier, now toddler Dylan jumping off the rocks and digging for sharks teeth in the dunes.  Call me sappy but looking out across the Atlantic ocean at the start of a new, fresh, exciting year feels pretty damn good.

Brussels Sprout Crisps:
makes about 2 cups

10-ish ounces of Brussels Sprouts
2 tablespoons extra virgin olive oil
salt and black pepper
fresh Parmesan cheese
1 lemon, sliced into wedges

1. Pre-heat oven to 425 and grab a baking sheet.

2. Prepare the sprouts. This is a bit tedious so I suggest turning on some fun music. Rinse the sprouts, trim off the bottom, slice in half, using the tip of your knife cut out the small triangular stem, and finally peel apart the leaves onto the baking sheet.

3. Toss leaves with olive oil, salt, and pepper. Let roast for 10-12 minutes or until half the leaves look dark and charred.

4. When ready to serve, dish out portions and squeeze fresh lemon juice over, then a few grates of Parmesan cheese. Do this right before eating as the juice and cheese will wilt the leaves if let to sit out.

Cheers to 2013!!
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