After telling my Mom about how delicious these were, she asked me to make them for family dinner. I gave her the task of "peeling" the sprouts, along with her house guest and my Dad (who promptly had to make a phone call.) To say the least, it was time consuming and frustrating. After a few tries, I figured out a way to do it with minimal effort and still get fantastic results.
Oven Roasted Brussels Sprout Leaves - GF
- 5-7 Brussels sprouts per person
- olive oil
- salt (Kosher or sea preferably)
To prepare your sprouts, cut off the very bottom, don't worry, a few leaves might fall off, this just makes your life a little easier. Just put them aside on your baking sheet and move on. Stand the Brussels sprout on the cut off end and then cut in half again. Then, using a pairing knife, cut out the core. This will make it easy to remove the leaves, mostly whole. Then get to work, taking the leaves off one at a time.
Once all the of the Brussels sprouts are prepped and each leaf is separated, put them all on a baking sheet, making sure it's large enough to have them in a single layer. It's okay if they are a little stacked, they will shrink in the oven, but if you have too many, using a second baking sheet would be a good choice.
Season with olive oil and salt and toss. (I'm not a big fan of pepper on these, but feel free to use it if your palate is asking for it.) Pop them into the oven and set your timer for 15 minutes. At the end of 15 minutes, take out your tray(s) and stir your sprouts around. Return to the oven for another 10-15 minutes, or until the sprouts are crunchy and partially golden brown. You can serve these immediately or leave to the side and allow to cool and serve as a snack.
No comments:
Post a Comment