Brussel sprouts CAN be delicious. If you cut off the woody stem, the leaves will start to fall off. I seperate as many leaves from the center as possible with my fingers and toss them in some Ghee. When you roast these little leaves they turn into crispy, irresistable almost chip-like treats. Removing the leaves is tedious work, but its almost relaxing to do and zone out after a long day. Seperating the brussel leaves also removes that cabbage-y taste and allows them to turn into something magical. Trust the process.
I toss these in melted Ghee. If you’re unfamiliar, Ghee is essentially clarified butter, meaning the milk solids have been removed. It leaves behind a clean butter taste, and also has a much higher cooking temperature than butter. Ghee is Whole30 compliant, paleo friendly and I swear it makes these taste like buttery popcorn.
- 1 Tablespoon Ghee, melted
- 1/2 pound of brussels
- 1/4 Teaspoon Black Pepper
- 1/4 Teaspoon Kosher Salt
- Line a lare rimmed baking sheet with nonstick foil. Preheat your oven to 350 degrees. Begin cutting off the bottom of the brussels sprouts, remove and discard the woody brown bases, and any leaves that are particularly wilted or dirty. In a large bowl, place all your good leaves. When the leaves become more difficult to peel the closer you get to the center, you may need to cut more off of the bottom.
2. Once you have as many leaves as possible and they are seprated from each other, melt your Ghee (I melt mine in a mircowave safe small bowl.) Toss your melted ghee and salt and pepper directly into the bowl and stir with your hands until each leaf is well coated and the seasonings are evenly distributed.
3. Spread the brussels out onto a baking sheet trying to seperate them as much as possible. Bake for 6 minutes until there are dark brown spots on the brussels and they start to curl a little. Stir them around and spread them back out.
4. Place the brussels back in the oven for another 5-7 minutes, allowing them to get even darker brown but not burnt. Keep your eye on them because at this point they can burn easily.
When your brussels are done, let them cool for at least 1 full minute on the pan.
These are SO good just to kill a salty snack craving (with MILLIONS more vitamins and health benefits than chips). They’re a great way to eat those greens you know you should-but they actually taste good enough that they wont scare you away from brussels for good. We had this particular batch with some roated potatoes and my Restaurant Style Grilled Chicken.
Enjoy this one guys! These are a close runner up to Kale chips when I need a yummy way to get some greens in.