Rating: 4.5 stars
28 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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!

Recipe Summary

cook:
25 mins
total:
40 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note:

Nutrition data for this recipe includes the full amount of Brussels sprouts. The actual amount of Brussels sprouts consumed will vary.

Nutrition Facts

111 calories; protein 3.9g; carbohydrates 10.7g; fat 7.1g; sodium 185.5mg. Full Nutrition
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