Winter’s Last Hurrah ~ Brussels Sprouts Chips
I don’t like the cold season ~ at all. I walk around from November to April swathed in layers of heat-trapping clothing, and I don’t venture outside unless absolutely necessary, and then, somewhat sulkily. I wear a coat to collect the mail from my front porch.
No, I don’t love winter, but I do love winter vegetables. Because of this, I’m a little conflicted now that spring is finally here and it’s time to say good-bye to the beautiful, inexpensive Brussels sprouts we’ve been enjoying all winter long.
I’m a huge fan of these little green globes, regardless of how they’re prepared ~ roasted, steamed, or shredded and sautéed. I’ll even happily eat them boiled, never mind that it makes my entire house smell like the aftermath of a phalanx of nimble Polish grandmothers rolling enough Golabki to outfit Kosciuszko’s infantry.
But not everyone shares my enthusiasm. Sure, I’ll concede that Brussels sprouts may, on occasion, stink. But not necessarily. You see, that odoriferousness depends largely on cooking method, and there are plenty of ways to get around it.
Take, for example, these heavenly chips. Crispy, salty, a little tangy, and just so good. When I make these, there are never, ever any leftovers.
I may plant my own Brussels sprouts in the garden this year, just so I can console myself with the hope of things to come. Sound melodramatic? Try these chips; you’ll see.
Brussels Sprouts Chips
- 1 pound Brussels sprouts, washed and spun dry
- Extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- Preheat oven to 425 degrees F. Line baking pan with a piece of aluminum foil, if desired. Spray with nonstick cooking spray.
- Trim stem end of Brussels sprouts high enough to loosen most of the leaves. Remove and discard yellow or damaged leaves. Separate as many leaves as will pull away from the center easily. Halve the remaining sprout centers. Place loose leaves and sprout halves in a large mixing bowl.
- Drizzle olive oil over Brussels sprouts; sprinkle coarse salt and pepper over. Toss to coat evenly and spread leaves in a single layer on baking sheet.
- Place baking sheet in 425 degree F oven and let roast for 10 minutes. Remove sheet from oven. Pick out leaves that are dark and crispy and place in a serving bowl. Use a spatula to flip the remaining leaves and sprout halves. Return to oven.
- Repeat this process until the majority of the leaves have been crisped. The halved sprouts remaining on the baking sheet should be browned and fork-tender. Place them in the serving bowl along with the leaves and serve hot or at room temperature.
We have discovered a love for brussels sprouts this year as well! gonna have to try this way of preparing them before they disappear!ReplyDelete
Ahhh...we just might be that phlanx, but not quite Polish. You need to move to Paradise. The whole coat to get the mail on your porch must get tiresome. But these "chips" are so wonderful. I can imagine them smell a bit since I'm making dandelion soup downstairs. The aroma has finally wafted up here. Mmmmmm.....ReplyDelete
These are delicious! I just halve mine and roast them, but I always pick at the "chips" while I am waiting for the rest of dinner to finish. I just enjoyed some a few hours ago. Yum!ReplyDelete
I love brussel sprouts but have never tried them as chips, yum, I'm trying some in the garden this year myself, they should do well in our cool weatherReplyDelete
These look so fun!ReplyDelete
I have to admit, brussels sprouts are one of the (very) few things in the plant world I'm not crazy about, but I'll never kick them off my plate. Maybe I'll try this recipe to change my own mind!
I do this exact same thing, only I use kale. They are so good they rival potato chips-no joke! My seven year old daughter loves them, calls them "salad chips"!ReplyDelete
Beautiful absolutely beautiful. Such a shame more people don't love brussels sprouts.....wait that is a good thing because that means I can always find them.ReplyDelete
Just found you from Serious Eats...the leaves are also my favorite part of brussel sprouts. What a great way to get a whole heap of the "good part" - thanks!ReplyDelete
I add the finely grated zest of one lemon, and the juice of half a lemon, then do just this. It's delicious!ReplyDelete
I don't know why I've never done this before, because the crispy bits are my favorite part when I roast sprouts. Will have to try.ReplyDelete
These look delicious! Love you blog!ReplyDelete
I love the taste of brussel sprouts, but have always had them steamed. This would be an interesting way to try them, thanksReplyDelete
I get a similar effect by trimming the stem and slicing the globes into very thin slices before roasting.ReplyDelete
~Nithya: Thanks for stopping by! These crispy leaves are so addictive. Good thing they're good for you!ReplyDelete
~Drgaellon: The addition of lemon sounds delicious. I'll have to give that a try!
~Vicki: It's almost all crispy bits ~ you'll love them!
~Claire: Thanks much!
~Joy K: Sounds great! They must really crisp up nicely that way.
Overrated. They taste way better at the beginning, but eating too many definitely leaves some accumulation of undesired aftertastes.ReplyDelete
I love Brussels sprouts so I'll have to try this.ReplyDelete