Once-maligned Brussels sprouts have been getting more and more love lately, showing up shaved in salads and roasted with pancetta. Here's one way you may not have tried these baby cabbages yet: with the leaves separated and each one roasted to a crisp. They're so thin, they cook in just a few minutes, and even slightly charred, they're addictive.
Get the recipe: Roasted Brussels Sprout Chips
