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.

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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