Here’s the real question.
Does anyone really like Brussels Sprouts? The majority of people react to Brussels Sprouts with an upturned nose and a “yuck”. But I really believe it’s all in the preparation.
Do Brussel Sprouts smell a little while cooking? Ya kinda, not gonna lie. But they also develop this really intense, umami flavor that’s delicious. Let this be a life lesson for all of us: don’t turn something away just because at first glance it isn’t what you want. Sometimes you have to nurture something before it is delicious. That was kinda weird but you get where I’m going.
These Brussels Sprout Chips honestly kinda look burnt when they come out of the oven. I mean, they’re like dark brown and sometimes a little blackish with a little green leftover and usually that means burnt.
However, with these crispy and delicate little green shells, the faux burnt/roasted flavor really works for them. I will say that it’s personal flavor though so if you don’t like them quite as crispy as I do, then just reduce the cook time a little and pull them out of the oven when it feels right to you.
Also, I’m calling them chips but don’t be fooled. These aren’t really chips. Not like the tortilla kind that are great for dipping. But these are a lil crispy and thin and what not so I used chips because that’s the best word I could think of to describe them.
I am so glad tomorrow is Friday! And tonight the Anaheim Ducks start the road to the Stanley Cups… so I will basically be a nervous wreck for the foreseeable future. See you in front of the TV, I’ll be the one with the Brussel Sprouts chips.Print
- 1 pd brussel sprouts
- 3 tbsp olive oil
- 2 tbsp lemon zest
- salt and pepper, to taste
- 1/2 tbsp garlic powder (optional)
- Wash and clean Brussels sprouts. Peel off outer leaves, one at a time. Discard core. You should up with a lot of little Brussels Sprout leaves.
- Put on a baking sheet and add olive oil and lemon zest and mix up, making sure to coat.
- Add salt and pepper. It pays to add a little more salt as it really helps enhance the flavor.
- Cook at 400 degrees for 10-20 minutes depending on your oven or desired level of crispiness.
As the Brussels Sprouts cook, some will turn dark brown or black and they look burnt. This is actually some of the best flavor–a deep and rich flavor with a good crunch. But there is a fine line between baked crispy and burnt to a crisp, so be careful and keep an eye on these!