Thanks to Melissa’s Produce for supplying the Brussels Sprouts for this recipe!.
Green, healthy and yummy- Brussels sprout is my favorite vegetable, the perfect last-minute appetizer or side dish. As a kid, I would never eat them. Heck, I didn’t even try them until I was an adult. One of my favorite Brussels sprout memories is from a visit to Monterey. Disney held a special event at the Monterey Aquarium, and Brussels sprout chips were served. What?? These little crispy, addictive morsels were delicious. And so this was the moment my love affair with Brussels sprouts began!
Now, I roast them, bake them, and toss them in seasonings and oils. They are even more delicious when paired with bacon, chicken, steak, pork or pasta. I especially love them as a snack. Now, I recreate the Brussels sprout chips I that devoured at the aquarium. In just 15-20 minutes I’m enjoying a healthy snack.
Here’s how you can make them. Cut the stem of the Brussels sprouts and peel off their leaves (until they’re not peel-able) toss them in olive oil, salt, pepper, and parmesan cheese. Spread out the leaves across a baking sheet. Preheat your oven to 400 degrees, and bake for about 10 minutes, or until golden and crispy. I’m not precise with the measurements. Just drizzle and sprinkle! Hang out by the oven to make sure that the leaves/chips don’t burn. And check to make sure that they’re not too toasty!
- 2-4 cups of Brussels sprout leaves (a bag of Brussel sprouts)
- 1/2 tsp salt (I used kosher)
1/2 tsp pepper
- 2 tablespoons of extra virgin olive oil
- a few sprinkles of parmesan cheese
I sprinkled an extra layer of parmesan cheese after I pulled the chips out of the oven. Enjoy!
Looking for more great Brussels Sprout recipes? Check these out: