Lectin Free Foodie
Just because it's good for your gut doesn't mean it should taste like poop.


Menu
  • Phase 2 Recipes
  • Phase 3 Recipes
  • Vegetarian Recipes
  • About Us
  • Resources
    • Starting a Lectin Free Diet? Read This First!
    • Recommended Books on Human Nutrition
    • A Collection of Lectin Free Instant Pot Recipes
    • The Lectin Free Pantry
    • Lectin Free On The Road
  • Supplements
Menu

BEST EVER Roasted Crispy Brussels Sprouts – The Genius Technique You’ve Never Heard Of

Posted on August 13, 2018 by ms_lectinfreefoodie
Tweet
Share16
Share
Pin191
207 Shares

Inside: A super simple recipe for roasted crispy brussels sprouts. So addicting and delicious, you won’t be able to stop eating them. This is the dish you serve to change someone’s mind about brussels sprouts. 

Brussels sprouts get a pretty bad rep. And I can totally see why. They are typically served boiled, steamed, or cooked to death and usually end up soggy, bitter, and totally unappetizing.

BEST EVER Roasted Crispy Brussels Sprouts

But you guys! I’m so excited to share this genius technique for cooking brussels sprouts SO GOOD that my five year old polished off almost an entire pound by herself. I was making it as a side dish to our dinner, but she asked for a taste and then wouldn’t stop eating them.

I guess there are worse things than a kid that eats the entire side dish of vegetables.

RELATED: Not Your Mama’s Broccoli Recipe – Crunchy, caramelized, sexy broccoli recipe

The Genius Technique You’ve Never Heard Of

This recipe for roasted crispy brussels sprouts is super simple and uses only minimal ingredients. The trick here is instead of roasting the sprouts whole, we separate the leaves, coat in some good quality olive oil and seasoning, and spread out in a large baking tray.

Then just roast until crispy, about 10 minutes. You want the edges of the leaves to start turning brown, because those bits of caramelized goodness is where all the flavor comes from. Oh, these are so, so good.

That’s it!  Ready to get started? Here’s what you do!

4.5 from 4 votes
Print

BEST EVER Roasted Crispy Brussels Sprouts Leaves

These are the BEST way to prepare brussels sprouts! These crispy sprout leaves are so delicious you won't be able to stop eating them!

Course Side Dish
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 lb brussels sprouts
  • 1 tbl olive oil
  • 1/4 tsp salt
  • 1/4 tsp garlic powder

Instructions

  1. Preheat oven to 400 degrees.

  2. Separate brussels sprouts into leaves. Easiest way to do this is to cut the sprout in half and peel apart the layers 

  3. Place leaves in a bowl, add in olive oil and seasoning.

  4. Using hands, mix together to fully coat the leaves.

  5. Spread apart on a large baking sheet. Make sure leaves are in a single layer.

  6. Roast in oven for 10 minutes. Halfway through, shake pan slightly so they don't stick to the pan.

Pin me!

 

Tweet
Share16
Share
Pin191
207 Shares

15 thoughts on “BEST EVER Roasted Crispy Brussels Sprouts – The Genius Technique You’ve Never Heard Of”

  1. Gail says:
    August 13, 2018 at 2:15 pm

    4 stars
    I love roasted Brussels sprouts, and these look really yummy. Thanks for sharing your tip!

    Reply
    1. ms_lectinfreefoodie says:
      August 14, 2018 at 1:29 am

      Thank you for stopping by! Let me know what you think if you try them

      Reply
  2. Erin Vasicek says:
    August 13, 2018 at 2:57 pm

    I used to hate brussels growing up until I had them roasted. So much better!

    Reply
    1. ms_lectinfreefoodie says:
      August 14, 2018 at 1:29 am

      right? it’s like a totally different vegetable!

      Reply
  3. Eryn says:
    August 13, 2018 at 5:39 pm

    I’ve never made brussel sprouts and mainly because I just didn’t know the best way to prepare them!! So happy that you posted this, I will be giving this recipe a try very soon!

    Reply
    1. ms_lectinfreefoodie says:
      August 14, 2018 at 1:28 am

      I think you can add them to the rotation! Let me know what you think if you try them 🙂

      Reply
  4. Helen says:
    August 14, 2018 at 12:37 am

    First of all, I am DDYYIINNGGG at the blurb underneath your blog title! Doesn’t have to taste like poop? Hilarious. Secondly, gorgeous photos, and thirdly, yummy recipe!

    Reply
    1. ms_lectinfreefoodie says:
      August 14, 2018 at 1:27 am

      hahaha thank you, thank you!

      Reply
  5. Alison says:
    August 14, 2018 at 1:56 am

    Stealing this recipe!

    Reply
  6. Kayla Rossman says:
    August 20, 2018 at 8:54 pm

    5 stars
    I just made a whole batch of brussel sprouts yesterday, and you know what I ate first? The leaves that fell off of the bulbs and got nice and crispy! Why have I never thought about separating all of them?? Genius. Definitely using your technique next time!

    Reply
    1. ms_lectinfreefoodie says:
      August 21, 2018 at 11:31 pm

      it kinda feels like you’re cheating right? Like those genius “muffin top only” pans? I love the crispy leaves the best, too!

      Reply
  7. Michelle says:
    August 24, 2018 at 7:35 pm

    4 stars
    Love roasted- I cut mine in quarters and add a teaspoon or more of curry paste- yum!

    Reply
    1. ms_lectinfreefoodie says:
      August 26, 2018 at 12:38 am

      That sounds so good! What type of curry paste? Thanks for the tip!

      Reply
  8. Valerie says:
    March 26, 2020 at 1:35 am

    5 stars
    I saw,I cooked,& I ate! And my mouth did a happy dance!!! I did make one addition. A splash of balsamic vinegar!YUM!!!

    Reply
    1. ms_lectinfreefoodie says:
      March 26, 2020 at 3:08 pm

      That sounds delicious! Balsamic vinegar adds so much flavor. Thank you so much for trying my recipe and giving me feedback.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Don't Miss Another Recipe!
Sign up to receive new recipes and updates when they are posted.
We promise not to spam you or sell your information. Unsubscribe at any time.
Invalid email address
Thanks for subscribing!

Recent Posts

  • Plant Paradox Approved Huevos Rancheros- Lectin Free Mexican
    Inside: My take on a lectin free Mexican dish – […]
  • 90 Second Keto French Toast (Grain-Free, Paleo Mug Muffin)
    Inside: A super simple recipe for delicious Keto […]
  • Kale and Sweet Potato Hash – A Great Lectin Free Breakfast!
    Inside: Today I’m making a tasty kale and sweet […]
  • Gluten Free Okonomiyaki – Japanese-Style Cabbage Fritters
    Inside: My take on a popular Japanese street food. […]
  • Lectin Free Protein Powder: 5 Options That Won’t Break The Bank
    Inside: A list of our favorite high-quality, lectin […]
© 2023 Lectin Free Foodie | WordPress Theme by Superbthemes


Don't miss another recipe!

Sign up to receive new recipes and updates when they are posted.

Invalid email address
We promise not to spam you or sell your information. You can unsubscribe at any time.
Thanks for subscribing!