Best 4 Crisp Brussels Sprout Leaves Recipes
Crispy Brussels sprout leaves: A delightful and healthy snack bursting with flavor and nutrients. These tender leaves are transformed into crispy, golden brown chips when roasted in the oven, making them an irresistible treat. With their slightly bitter and nutty flavor, Brussels sprout leaves offer a unique taste experience that complements various dishes. This article provides three distinct recipes for crispy Brussels sprout leaves, catering to diverse tastes and preferences. The first recipe presents a classic roasted Brussels sprout leaves recipe, seasoned with olive oil, salt, and pepper for a simple yet satisfying snack. The second recipe adds a zesty twist with a tangy lemon and garlic marinade, resulting in a flavorful and aromatic chip. Finally, the third recipe introduces a spicy variation, using chili flakes and paprika to create a fiery and addictive snack. With their versatility and ease of preparation, crispy Brussels sprout leaves are a perfect addition to any appetizer platter, salad, or as a standalone snack. Enjoy the delightful crunch and savor the health benefits that these nutrient-packed leaves have to offer.
Here are our top 4 tried and tested recipes!
CRISP BRUSSELS SPROUT LEAVES
In this simple Thanksgiving side dish, roasting brussels sprouts brings out their nuttiness. Tangy Pecorino Romano cheese adds extra depth.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. On a rimmed baking sheet, toss brussels sprout leaves with oil, zest, and walnuts. Season with salt and pepper. Roast until leaves are crisp and golden around edges, 10 to 12 minutes. Sprinkle with Pecorino and serve with lemon wedges.
Nutrition Facts : Calories 100 g, Fat 7 g, Fiber 3 g, Protein 4 g, SaturatedFat 2 g
LONGHORN STEAKHOUSE CRISPY BRUSSEL SPROUTS
Steps:
- Wash Brussel sprouts
- Bring a saucepan of water to a boil and blanch for 4 minutes.
- Remove from water and drain excess water.
- Mix together chili rub, sea salt, honey, and sugar.
- Flash fry the Brussel sprouts and drain excess grease.
- Melt butter and mix with the other mixture.
- Pour over the Brussel sprouts.
Nutrition Facts : Calories 296 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 21 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 721 milligrams sodium, Sugar 19 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CRISPY BRUSSELS SPROUTS
Steps:
- Preheat the oven to 400 degrees F.
- Cut the larger Brussels sprouts into quarters; halve the smaller ones.
- Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately.
SPICY BRUSSELS SPROUT CHIPS
Looking for a tasty snack to enjoy with cold drinks? These crispy leaves deliver awesome crunch with a bit of salty spiciness - in other words, they're totally addictive. So snack without guilt and get a boost of fiber and Vitamin C as a bonus!
Provided by Matt Wencl
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Place a rack in the top third of the oven and preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
- Mix olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make sauce.
- Trim the stems of the Brussels sprouts to release outermost leaves, about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in the bowl of sauce; toss with your fingers until all the leaves are evenly coated. Spread leaves on the baking sheet in a single layer.
- Roast leaves in the preheated oven until wilted and lightly browned, about 15 minutes. Transfer any crispy leaves to a serving plate and continue roasting, removing crispy leaves at 5-minute intervals, until all leaves are crispy, about 10 minutes more.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 10.7 g, Fat 7.1 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 185.5 mg, Sugar 2.5 g
Tips:
- Choose Small Brussels Sprouts: Smaller Brussels sprouts have more tender leaves that crisp up better.
- Trim the Leaves: Trim the tough ends of the Brussels sprout leaves before cooking.
- Use a High-Heat Cooking Method: Brussels sprout leaves should be cooked over high heat to get them crispy.
- Don't Overcook: Overcooked Brussels sprout leaves will become tough and chewy.
- Season to Taste: Season the Brussels sprout leaves with salt, pepper, and other seasonings to taste.
- Serve Immediately: Brussels sprout leaves are best served immediately after cooking.
Conclusion:
Brussels sprout leaves are a delicious and versatile vegetable that can be enjoyed in a variety of ways. Whether you are roasting them, frying them, or sautéing them, there is a cooking method to suit your taste. With their crispy texture and slightly bitter flavor, Brussels sprout leaves are a great addition to any meal.
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