I was so excited to find one last batch of Brussels sprouts at my produce market this week, so I whipped up this easy side to celebrate the end of Winter and the coming of Spring produce. If there are still Brussels sprouts to be had in your neck of the woods, I highly recommending trying this method for a crispy, salty, chewy, and totally veg-tastic treat.
This recipe involves peeling away as many leaves as possible and cooking them with the hearts of the sprouts, so that the leaves take on a crunchy, almost chip-like texture. Take out the leaves first, then let the middles keep roasting. In the end, you toss them all together for a texture-filled side dish. Find out how to make it when you read more.
Inspired by Eat Real Ingredients 1 pound Brussels sprouts, washed and dried Directions
Crispy Roasted Brussels Sprouts
Approximately 2 tablespoons olive oil
Salt and pepper to taste
Inspired by Eat Real
1 pound Brussels sprouts, washed and dried