We’ve been living on the West coast now for about two months and I think it might be time for me to switch the clocks to pacific time.
I haven’t worn a watch in years but my cell phone, computer and bedside clock are all set to eastern standard time. A little sad I know. Kind of like a last holdout thing. There’s sentimentality involved and then there’s the somewhat embarrassing yet inescapable fact that I can’t stand being 3 hours behind the rest of the continent (there, I said it). Even when I’m up at 6 am, bright-eyed and bushy-tailed, I seem to have missed the morning boat. Hopefully I will chill into the Western ways over time (you know, that balance and clarity thing).
In the meantime, have I got a beaut for you!
I just recently read that Brussels sprouts are America’s most hated vegetable. I had no idea. I’m not sure I was ever exposed to Brussels sprouts in my youth (our vegetable rotation generally consisted of corn and peas) but I will admit that these tightly wound greens are rather odoriferous and, depending on how they’re cooked, may well be the object of childhood trauma.
But therein lies the rub. It turns out that it’s quite easy to unleash the Brussels spouts inner goddess by simply roasting them. Nothing more, nothing less. I’ve personally had a small obsession with these cruciferous veggies since discovering this wickedly effective technique and I bet you will too.
In addition to roasting the full bundles, the leaves cook up into delicious crisps that merit attention in their own right.
Today, I’m featuring these little chips which are perfect as a cocktail nibble, game day munchy or snack any time of day.
Are you ready to transform your Brussels sprouts experience?
I thought so.
Roasted Brussels Sprouts Chips
Roasted Brussels Sprouts Chips
- 14 or so Brussels sprouts
- 2 tsp (10 mL) olive oil
- 1 tsp (5 mL) lemon zest, optional
- sea salt
- 1/4 cup (62.5 mL) balsamic vinegar for dipping
Makes about 2 cups of brussels sprouts chips
Cooking and Nutrition Notes:
- My favorite combination for these chips is simply olive oil and salt. The lemon does add a nice variation however and if you are a balsamic lover, the dunk option is delicious too.
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In addition to their delicious roasted taste, Brussels sprouts are chock-full of nutrients including vitamin K, manganese, folate, fibre and vitamin C. In fact, gram for gram, Brussels sprouts contain nearly fifty percent more vitamin C than an orange! Along with other cruciferous vegetables, including cauliflower and broccoli, Burssels sprouts are also known for their exceptional concentration of cancer-fighting compounds.
Directions:
Heat oven to 375 F.
- After washing the Brussels sprouts, cut off the very bottom of each one and then cut the remaining portion of the Brussels sprout in half (this should facilitate removal of leaves somewhat).
- The first few exterior leaves should fall off easily. Trim the bottom again to remove more leaves until you can no longer get the leaves off the tight interior bundle.
- Place the leaves and the tight interior bundles (I roast those too!) in a roomy bowl. Add olive oil and sea salt as well as lemon zest if using. Using your hands, gently massage the oil mixture into the leaves.
- Place leaves on a parchment or foil lined baking sheet (or two sheets) spreading them out as much as possible (they will not crisp properly if overcrowded).
- Bake the leaves for 6-8 minutes or until they begin to brown.
- Allow the Brussels sprouts chips to cool for a moment and then transfer to a serving dish to enjoy right away! They are best right out of the oven.
© Inspired Edibles
look at the size of this beast!
(i could barely fit it into my preview)
this gorgeous Brussels sprouts stalk is grown right here in California ;-)
ready for the oven
these leaves were cooked at a slightly higher temperature (400 F) for extra crispiness
in the end, I found the moderately crisp ones just as tasty and less likely to burn
So I was right. You do have an OLD phone. :)
Sounds like a really lovely breakfast
Haha, LOVE that Eliot! So true. Just wait 6 months, and all will be back in sync again :)
Are you making fun of my outdated cell phone technology MJ? I think Blackberry’s had quite enough trouble as it is – heheh.
Lemon is a great way to counter the bitterness too but I find roasting the ultimate weapon :). Hope you give them a try MJ!
complicated indeed ;-). Yes, the Belgians know something about good beer too! I had never seen a BS stalk before!!
Thanks for dropping in Shannon!
How cool that you visited Vancouver this summer — I’m not sure I knew that (maybe it was part of your big trip). I know, the stalk is something else, isn’t it? — had never seen that before!! Very impressive and so…. real :).
The roasting seems to bring a completely different flavor to these little guys and the chips are positively inhalable!! Yes, it’s easier, for the most part, keeping track of one time zone ;-).
Genius idea. I love sautéed and roasted Brussels sprouts. What a great way to healthify game day and tailgating. (I have a couple of clocks in the house that never get changed when DST comes around. So, they are only correct half the year!)
I love brussels sprout chips – my kids are not big brussels sprout fans, but they do like them in chip form.
Brussels sprouts chips! How creative! I love Brussels sprouts, but I think it’s very easy to spoil them by making them mushy and disgusting (and of course the smell doesn’t help). I have also noticed they often sell them too old and they become really tough inside and mushy at the same time… but your chips look absolutely gorgeous and I like the idea of the vinegar dip.
How old of a phone do you have Kelly? Doesn’t a cell phone change automatically to the local time zone? Now the clocks – totally understand. When we travel, I never change the clock in the car (I’ve never owned a watch, so problem with that.) However, If I’ve moved – changing clocks would probably have to happen sooner than 2 weeks. :) Must be some psychological pull of the east keeper you in that zone. :) Now for the brussels sprouts – I’m one of those people that don’t like them. However, there have been a couple of dishes that I did like. One quartered the sprouts, marinaded them, and then roasted and there was definitely lemon in the marinade. I love the ingenious way that you separated the leaves. That was brilliant and perfect for people like me. I might even try this one. :) Sounds wonderful!
Kelly, you’re hilarious! I can’t believe you haven’t changed your clocks to western time yet. I can just see you trying to keep track of two time zones — that’s got to get complicated at a certain point :).
These chips are gorgeous (the inner goddess is absolutely shining through!!) but seriously, I don’t think I’ve ever seen such nice looking vegetable chips. That first photo is amazing and I love the Stella Belgian connection! Very clever ;-). What a great idea for a healthy snack. I discovered roasted Brussels sprouts last year which we love but have not yet tried just the leaves… can’t wait! Now I just have to find a Brussels sprout stalk (that might be a little harder) – may have to go with the usual :).
This looks completely delicious Kelly! I’m one of those weirdos who fall into the camp of actually loving Brussel sprouts, even if they were just boring steamed sprouts I would attack them like a man would attack steak. I have MANY friends who hate these things though, and this sounds like a brilliant way to convince them that I’m really not that weird. Good one!
Shu x
http://www.mummyicancook.com
I’ve just discovered brussel sprouts during my Europe trip last month, I quite like it when I had them roasted, I must try to get my hands on some to make them into chips
I LOVE brussel sprouts! And had some for the lunch yesterday too. These chips look so crispy and good for you!
hehehe, I can’t believe you haven’t changed your phone! I think that would be confusing to me. I can’t imagine why people hate brussel sprouts…they’re so yummy! I think a lot of people can’t get past their bitterness, but I think the fact that you roasted them and gave them a balsamic garnish will bring out their sweetness and compound some of that bitterness. I love that you made them dip-able!! So cute :) Mmm, I’d totally like some of these now!