I noticed a while back that when roasting brussels sprouts that the BEST part are the few leaves that manage to separate from their sprout. These orphan leaves become crispy and delicious. Chip-like you might say. And let's be honest - is there anyone who doesn't like the odd chip-like experience? I don't think so.
So this is hardly a recipe at all, but just a quick and easy suggestion of what to do with your brussels sprouts. The ones I cooked the other night were beautiful (though it didn't occur to me to take a pre-pic), and although they themselves were not locally grown, I did purchase them from Riverview Country Market.
|I probably should have left these in a bit longer, but you get the idea.|
- Brussels sprouts
- Olive oil (or coconut oil, or whatever fat you like)
- Salt and pepper to taste
- Preheat oven to 350 degrees
- Pull leaves off sprouts
- Toss 'em with some oil
- Lay them out on a lined baking sheet (preferably allowing each his/her own space)
- Sprinkle with salt and pepper as desired
- Bake for 10-15 minutes, watching pretty carefully after the 10 minute mark