Crisp Brussels Sprout Leaves Recipes

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CRISPY BRUSSELS SPROUTS

Provided by Daphne Brogdon

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 4



Crispy Brussels Sprouts image

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the larger Brussels sprouts into quarters; halve the smaller ones.
  • Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately.

1 1/2 pounds Brussels sprouts
4 cloves garlic, chopped
Salt and fresh ground pepper
1/4 cup olive oil

CRISP BRUSSELS SPROUT LEAVES

In this simple Thanksgiving side dish, roasting brussels sprouts brings out their nuttiness. Tangy Pecorino Romano cheese adds extra depth.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 6



Crisp Brussels Sprout Leaves image

Steps:

  • Preheat oven to 375 degrees. On a rimmed baking sheet, toss brussels sprout leaves with oil, zest, and walnuts. Season with salt and pepper. Roast until leaves are crisp and golden around edges, 10 to 12 minutes. Sprinkle with Pecorino and serve with lemon wedges.

Nutrition Facts : Calories 100 g, Fat 7 g, Fiber 3 g, Protein 4 g, SaturatedFat 2 g

1 pound brussels sprouts, trimmed, leaves separated
1 tablespoon olive oil
1 tablespoon grated lemon zest plus lemon wedges for serving
1/4 cup walnuts, chopped
Salt and pepper
1/4 cup grated Pecorino Romano (1 ounce)

SPICY BRUSSELS SPROUT CHIPS

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!

Provided by Matt Wencl

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 40m

Yield 4

Number Of Ingredients 5



Spicy Brussels Sprout Chips image

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 10.7 g, Fat 7.1 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 185.5 mg, Sugar 2.5 g

2 tablespoons olive oil
1 ½ teaspoons Dijon mustard
¼ teaspoon sea salt
1 pinch red pepper flakes
1 pound Brussels sprouts

CRISP-TOPPED SPROUTS

Spruce up your usual sprouts and add crunch and crispiness with a bread and almond-based topping

Provided by Emma Lewis

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 6



Crisp-topped sprouts image

Steps:

  • Remove any tough leaves and trim sprouts, then steam or boil for 10 mins until tender.
  • Tear the bread into crumbs. Heat a large frying pan and pour in the olive oil. Add the bread and fry until just crisp. Tip in the flaked almonds, garlic and lemon zest, then cook gently until everything is golden. Place the sprouts in a serving dish, season, then toss with the crumbs and a little extra olive oil to finish.

Nutrition Facts : Calories 125 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium

1kg Brussels sprout
50g white bread , preferably ciabatta
2 tbsp olive oil , plus extra to serve
25g flaked almond
1 garlic clove , finely chopped
zest 1 lemon

SAUTEED BRUSSELS SPROUTS LEAVES

I love this different method of cooking brussels sprouts. Most of the work is in peeling the leaves, after that it just takes minutes to cook them. I found this recipe in Sunset Magazine.

Provided by Hey Jude

Categories     Greens

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6



Sauteed Brussels Sprouts Leaves image

Steps:

  • Rinse and drain sprouts and cut about 1/4 inch off the stem end of each, then begin peeling leaves; when difficult to peel farther, trim off another 1/4 inch and continue removing leaves.
  • Repeat to peel all leaves from sprouts; discard cores.
  • Place a 10-12 inch frying pan over medium-high heat; when hot, add olive oil, shallots, sprout leaves, parsley and fresh or dried thyme.
  • Stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes.
  • Add salt and pepper to taste.

3/4 lb Brussels sprout
1 tablespoon olive oil
1/4 cup chopped shallot
2 tablespoons chopped parsley
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme leaves
salt and pepper

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