Brussels sprouts are my food soul mate. For the longest time, I never tried them. I didn't exactly turn my nose up to them. I don't really remember very many times I saw them being served. But of course, I didn't go out of my way to try them either. I mean, why would I? Brussels sprouts and lima beans are the food villains of children's books and movies. Everybody knows they are gross. Duh. But then I got this cookbook, and I saw an easy recipe for brussels sprouts. And the rest is history—it was love at first bite (no, I'm not embarrassed of that pun—love does that to you).
Since then, I've tried brussels sprouts many different ways. Not is it only perfect for those vowing to be healthy this new year, it is also perfect with kale chips! It is easy, quick, and super good for you.
Brussels Sprout Chips
Needed: brussels sprouts, olive oil, sea salt and a lemon.
First separate each leaf. The smallest leaves won't separate so you can either go ahead and cook those too or save them for another meal idea. Lightly coat the leaves in olive oil. Bake at 400°F for 8-10 minutes until edges begin to get crispy. Be sure to keep an eye on them, as they can burn quickly. Remove from oven, squeeze on some fresh lemon juice and sprinkle with sea salt.
Happy snacking!
xo. Joanna.
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