Description
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!
Ingredients
- 2 tablespoons olive oil
- 1 ½ teaspoons Dijon mustard
- ¼ teaspoon sea salt
- 1 pinch red pepper flakes
- 1 pound Brussels sprouts
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the top third of the oven. Line a baking sheet with aluminum foil.
- Mix together olive oil
- Dijon mustard
- sea salt
- and red pepper flakes in a large bowl to make sauce.
- Trim stems of Brussels sprouts to release outermost leaves
- about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in sauce in the bowl
- tossing with your fingers until leaves are evenly coated. Spread leaves on the prepared 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; continue roasting
- removing crispy leaves every 5 minutes
- until all leaves are crispy
- about 10 minutes more.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4