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.
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!
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!
- 1 lb brussels sprouts
- 1 tbl olive oil
- 1/4 tsp salt
- 1/4 tsp garlic powder
Preheat oven to 400 degrees.
Separate brussels sprouts into leaves. Easiest way to do this is to cut the sprout in half and peel apart the layers
Place leaves in a bowl, add in olive oil and seasoning.
Using hands, mix together to fully coat the leaves.
Spread apart on a large baking sheet. Make sure leaves are in a single layer.
Roast in oven for 10 minutes. Halfway through, shake pan slightly so they don't stick to the pan.