Best 5 Crisp Brussels Sprout Leaves Recipes
Crispy Brussels sprout leaves are a delightful and nutritious snack or side dish that can add a unique flavor and texture to your meals. Made from the outer leaves of Brussels sprouts, these crispy treats are a great way to use up leftover leaves or add a unique twist to your favorite recipes. Whether you prefer them as a crunchy snack on their own or as an accompaniment to a main course, crispy Brussels sprout leaves are sure to become a new favorite in your kitchen.
Here are our top 5 tried and tested recipes!
CRISPY BRUSSELS SPROUTS
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.
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
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
CRISPY BRUSSELS SPROUTS
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F and preheat a fryer or 3 inches oil in a medium heavy-bottomed pot to 350 degrees F. Line a plate with paper towels.
- Layer the bacon on a small sheet pan greased with 1 tablespoon canola oil. Bake until very crispy, 10 to 12 minutes. Remove and set aside until ready to use.
- Using a mandoline, carefully slice the Brussels sprouts paper-thin and sprinkle with salt.
- Drop the Brussels sprouts into the oil and cook, continuously moving them around, until golden brown, 3 to 4 minutes. Drain thoroughly on the paper towels. Add the leeks to the oil and cook for 3 to 4 minutes. Drain and add to the paper towels. Dice the bacon into small bites.
- Place the Brussels sprouts and leeks in a shallow dish and season with salt. Drizzle with the balsamic, then top with the crispy bacon and serve.
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
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
LONGHORN STEAKHOUSE CRISPY BRUSSEL SPROUTS
Steps:
- Wash Brussel sprouts
- Bring a saucepan of water to a boil and blanch for 4 minutes.
- Remove from water and drain excess water.
- Mix together chili rub, sea salt, honey, and sugar.
- Flash fry the Brussel sprouts and drain excess grease.
- Melt butter and mix with the other mixture.
- Pour over the Brussel sprouts.
Nutrition Facts : Calories 296 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 21 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 721 milligrams sodium, Sugar 19 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
Tips:
- Choose the right Brussels sprouts: Select firm, compact Brussels sprouts with tightly closed leaves. Avoid any that are wilted or have brown spots.
- Prep the Brussels sprouts properly: Trim the ends of the Brussels sprouts and remove any loose or damaged leaves. Cut them in half lengthwise, or into quarters if they are large.
- Use high heat: High heat is essential for getting crispy Brussels sprout leaves. This will help to caramelize the natural sugars in the leaves and create a delicious flavor.
- Don't overcrowd the pan: When cooking the Brussels sprout leaves, don't overcrowd the pan. This will prevent them from getting crispy and will steam them instead.
- Season to taste: Once the Brussels sprout leaves are crispy, season them to taste with salt, pepper, and any other desired seasonings.
Conclusion:
Crispy Brussels sprout leaves are a delicious and healthy side dish that can be enjoyed on their own or as part of a larger meal. They are a great way to get your daily dose of vegetables and they are also a good source of vitamins, minerals, and antioxidants. With a little bit of planning and effort, you can easily make crispy Brussels sprout leaves at home.
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