Grain-Free Cooking: Brussels Chips Exclamation Point

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If you like Brussels Sprouts, and even if you don’t care for them so much because you’ve only had them water-soggy or over-cooked, this recipe is for you. For you!

When I stopped eating grains, vegetables became a bigger part of my intake and Brussels Sprouts is a weekly contender. I ate them before I even knew how to cook them correctly. And NOW. Well.

Here’s the thing – soggy Brussels sprouts are the pits. But if you roast them with some olive oil? Hoo-boy. And when you peel of a bunch of outer layers so they get crispy while you’re roasting the inner brain-looking nubbins? Delectable.

Here. Let me show you.

Roasted Brussels Chips

  • A Buncha Brussels Sprouts
  • Olive Oil
  • Sea Salt
  • Fresh Cracked Pepper

1. First things first: soak those sprouts for about 5 minutes, pushing them under the water a few times.

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2. Next, shake off the water and cut the ends off each sprout high enough up from the bottom that the damaged outer layers are discarded. Then (AND THIS IS THE BEST PART) keep peeling off a few more layers until the little brain part is too tight to keep peeling. When you get to the core, but it in half or thirds. Put all the layers plus the brain nuggets on a cookie sheet.

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3. Pour some olive oil over the whole messagoodness and mix well with your hands. Maybe 2-3 tablespoons? Well, fine. I guess you could put them in a bowl and then use a spoon and carefully do this part so you don’t get oily, but that just makes more dishes. Plus olive oil is good for your skin. But the choice is yours!

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4. Grind some real salt (check the ingredients of your sea salt for non-caking agents and trade up if you see it listed) and fresh cracked pepper on the leaves. Do it real good, friend.

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5. Bake at 425F for ten minutes, taking out every 3-4 minutes to mix with a wooden spoon or spatula. You know it’s done when the little brains are nicely browned on at least one side and soft when pierced with a fork. The chips should be crispy and brown (AND DELICIOUS).

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You’ll never go back to steamed or boiled sprouts again. (Fun addition! Add some super crispy real bacon bits to the top after baking and before inhaling.)

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This recipe is included in Heal Something Good.

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