Description
Four small side portions of crisp individual Brussels sprout leaves.
Ingredients
Scale
- 1 1/2 pounds Brussels sprouts
- 2 tablespoons Olive oil
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
- 1 teaspoon Fresh lemon zest
- 1 teaspoon Fresh lemon juice
Instructions
- Heat oven to 425°F. Trim 1 1/2 lb sprouts, peel off individual leaves and wash; dry thoroughly with a spinner or towels. Reserve tight cores separately rather than roasting them with the thin leaves.
- Toss leaves with 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread in thin single layers over two rimmed pans; avoid mounds.
- Roast about 8–12 minutes, checking after six and turning pans if needed, until edges brown and curl while centers retain some green. Remove very dark leaves before they burn.
- Toss with 1 tsp lemon zest and only 1 tsp juice immediately before serving four small portions. Record usable leaf yield and crispness in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: leaf separation is labor-intensive; thin leaves can scorch in under 12 minutes.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Side Dishes
Nutrition
- Serving Size: One quarter of roasted leaves