Makes a few handfuls
- 10 Brussels sprouts
- 1 Tbsp. olive oil (or Misto olive oil sprayer)
- 1/4 tsp. kosher salt
Preheat oven to 350 degrees.
With a paring knife, cut off the bottom tip of each sprout. The outer leaves will fall off. Trim off a tiny bit more of the bottom, so more leaves fall off. Continue until you've removed all the leaves. Toss the leaves with the oil and lay in one layer on a rimmed baking sheet. Sprinkle with salt.
Roast 7 to 10 minutes, until leaves are lightly browned and crisp.
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