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Crispy Brussels Sprouts

It’s an undisputed fact that tiny things are fun. See?

Which is why I like Brussels sprouts.

Cabbage is my favorite vegetable, and Brussels sprouts are really just stupid-cute, tiny cabbages.

I usually chop them in half, toss them with melted coconut oil, and roast them in the oven until they’re carmelized. But the best part of the roasted sprouts are the few leaves that flake off all on their own and get crispy while the sprouts roast to tenderness.

Hmmm… what if I pulled those little cabbages apart and toasted the leaves?

Um… YUM!
(Sadly, they were so yummy, I forgot to take a photo of the end result. Next time I make them, I’ll update this post with a photo. Sorry! My appetite beat out my love for you on this one occasion.)

Crispy Brussels Sprouts

Ingredients:
1 lb. fresh Brussels sprouts
2-3 tablespoons olive oil or melted coconut oil
1 clove garlic, crushed
sea salt, to taste

Directions:
1. Preheat oven to 350F. Wash the sprouts and cut off the stem end.

2. Separate the leaves like you would a head of cabbage. You might need to cut a bit more off the core to pull the leaves apart. The goal is to separate as much of the sprout as possible, then…

3. When you just can’t get it to yield any more individual leaves, cut the core into quarters.

4. Blend the oil and garlic. Place the leaves in a large bowl and toss with the oil until evenly coated. I like to use my hands!

5. Spread in a single layer on baking sheets, sprinkle with salt and pepper, to taste.

6. Bake for 20-25 minutes or so, checking at the 10-minute mark and giving them a little stir. You want them to be starting to brown. The leaves will get crisp – sort of like kale chips, though not quite as crunchy – and the quartered cores will be tender.

7. Eat immediately while hot and crispy! (Although I had leftovers and enjoyed them immensely. They were equally flavorful, just not crunchtastic.)

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16 Responses to “Crispy Brussels Sprouts”

  1. spence says:

    We found some brussels sprouts greens at the farmer's market. Not as cute as brussels sprouts but so good!

    http://www.epicurious.com/articlesguides/blogs/editor/2009/01/beyond-brussels.html

  2. Marcy says:

    The recipe that has my non-Brussels-sprouts-eating husband stealing them off my plate is just like this, except we add dijon mustard to the mix. We also tend to slice them up julienne style which leads to even more crispiness.

    I agree they are still delicious the next day even though they are less crispy.

    I think I need to go make some right now…

  3. acuriouspursuit says:

    You have no idea how big a smile came across my face with those pics … I looooove cute lil things.

  4. Paleo Erin says:

    Can't wait to try this recipe! Thanks Melissa for really timing this well, was definitely needing some veggie-inspiration! *hugs*

  5. Serena says:

    I lurve cabbage and brussel sprouts. I like to cook it with Kerry Gold butter. Not 100% paleo compliant but it's from grass fed cows and soo delicious. I like to put my sprouts under the broiler for some extra char because I kind of like the taste of sami burnt veggies.

  6. indigo warrior says:

    I made this last night. We had people over for burgers on the grill. I made two pounds of Brussels sprouts and they were decimated. By people who hate Brussels spouts but were willing to try them. We had converts.

  7. Melissa 'Melicious' Joulwan says:

    Indigo –> Hooray for making Brussels sprouts converts. AWESOME!

  8. Molly says:

    Converts at my house too! Between this and the Kale Chips, I’m turning my boring veggie family (canned green beans? Really?) into fresh veggie lovers!!

    My husband wants to know, because they are so delish, if this cooking process has zapped all nutritional value from them. Surely not?

  9. Mel says:

    Molly –> Glad to hear it!

    As for the nutrition… any cooking starts to minimize the vitamins and minerals. I think because the cooking time on the chips is pretty short, the damage isn’t too bad. But it’s a good idea to get a variety of raw and cooked veg, just to make sure. But kale and brussels sprouts chips are way better than no kale or brussels sprouts at all! :-)

  10. [...] Click Here For pictures and cooking Directions AKPC_IDS += "1200,";Popularity: 2% [?] [...]

  11. Claire says:

    These were so good! I had to skip the garlic because it bothers me but I seasoned with ghee, salt and tumeric prior to roasting, then I finished them with black pepper. They were amazing, this was honestly the FIRST time I’ve enjoyed eating brussel sprouts, it was all in the roasting. Thanks!

  12. [...] also tried the Crispy Brussel Sprout recipe from Clothes that Make the Girl. Delicious! Crispy Brussel [...]

  13. Whole Foods makes AMAZING roasted brussels sprouts during the months of Nov – Feb and the store seriously got me addicted to these amazing veggies! Garlic, Olive Oil, Lemon Juice, Salt and Pepper – THAT’S it! :)

  14. Brittany says:

    Just a belated thank you for this simple, addictive, lovely recipe. If I had given you $5 every time I’ve made this dish, you and Dave could be on your way back to Prague right now. Srsly. Rock on.

  15. maryf. says:

    OMG, so delightful!! Ive ade this 4 times already! Everybody LOVES this!

  16. Shay Shay says:

    YUM!!! My mum made it for the first time and they almost didn’t make it to the dinner table. LOL

  17. […] pretty pink water talking. I discovered that my adoration for brussel sprouts (or as Melissa from The Clothes Make the Girl would call them, “stupid-cute, tiny cabbages”) only grows stronger when you give them a few […]

  18. […] Crispy Brussels Sprouts by The Clothes Make the Girl […]

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