Roasted Brussels Sprout Chips with Lemon and Parmigiano
Thursday, December 16, 2010
Brussels Sprout leaves tossed in olive oil, lemon, salt and pepper
The inspiration for this recipe comes from Marlowe. Chef Jennifer Puccio’s Crispy Brussels Sprout Chips with Meyer Lemon and Sea Salt were love at first sight. She separates the individual leaves of the Brussels sprouts, then flash-fries them to a delicate, light crisp. A spray of lemon juice, fragrant Meyer lemon zest, and sprinkle of sea salt are all that’s needed to brighten up these “chips.”
For my at-home remake version, I opted to roast the Brussels sprouts rather than fry them. A tip on separating the leaves — I found that the easiest way to do so was to keep trimming the bottom stem as I peeled away the layers. This was the most time consuming part, but once it is done, the rest is a breeze.
Top the roasted Brussels sprout chips with some lemon zest and parmigiano, and this is one addictive snack! Salty, crispy, flavorful, and best of all, a healthy dose of vegetables 
Roasted Brussels Sprout Chips with Lemon and Parmigiano
Roasted Brussels Sprout Chips with Lemon and Parmigiano
Serves: 2 as an appetizer
Ingredients:
1 pound Brussels Sprouts
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
Juice of half a lemon
Zest of one lemon
¼ cup grated Parmigiano Reggiano
Preparation:
- Preheat oven 350 F
- Wash Brussels sprouts. Trim the bottom stems and discard. Remove any wilted outer leaves and discard.
- Cut each sprout in half. Remove loose leaves. Combine halves and leaves in a bowl and toss with olive oil, salt, pepper, and lemon juice. Place on a foil-lined baking sheet with the halved sides facing down.
- Roast for 20-30 minutes or until outside of the Brussels sprouts are golden and crisp.
- Top with lemon zest and grated cheese. Serve immediately.
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These crispy brussels sprouts chips sounds wonderful, love the texture and the flavor with the addition of lemon, nice!
thanks! Â yes, i love adding a splash of lemon whenever i make brussels sprouts — brightens up the flavor just enough
Oh my God! Â I eat sprouts by the bucket load but I have never seen this. Â I’m in Australia and brussel sprouts are $17.99 per kilo right now but I don’t care. Â Can’t wait to try this!
oh my goodness — $17.99/kilo?! nuts!
Yum! I love brussels sprouts but I haven’t had them in chip form yet. I’ve heard lots about Marlowe and especially their burger too – did you have it when you were there?Â
hey there chica! Â yes! Â their burger is fantastic. Â juicy and meaty. Â yum
I love Brussels sprouts !
good idea!
Wow. what a gloriously creative way to treat the ol’ Brussels… Am definitely going to give th top one a try.
Robyn x
what glorious looking greens! im now craving for those sprouts at an ungodly hour.. at least it’s not ice cream!
haha yes, indeed, there are worse things to crave
Yum, these look amazingly gorgeous and perfect for serving at a dinner party. Thanks!
yes! Â would make a great party snack — put out a bowl of these instead of chips or pretzels!
Looks great, but a 1/2lb per person? That WILL cure whatever ails you!
haha i know it seems like a lot, but the leaves shrink a lot when you roast them (and the stems aren’t used, so there goes most of the weight.
H Steph! I’m not a big fan of brussels sprouts, but I might just try your creative recipe. After all, it is very nutritious!
try it
 this preparation of the sprouts totally transforms the flavor.  let me know what you think!Â
Gorgeous light on those brussels sprouts. I’ve actually never successfully cooked this vegetable, but I know I can like it because I’ve tasted some wonderful dishes elsewhere. Your dish looks easy yet flavorful. Definitely a must-try.
thanks! Â ah yes, my apt is blessed with great light! Â the key to cooking brussels sprouts is to not overcook them!! Â good luck
made this recipe last night to rave reviews from my partner. I added just a touch of garlic powder too.
yay! great addition — glad it was a success
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Just made this adding a bit of garlic and a splash of balsamic. Â Turned out yummy! Â Thanks!
Glad to hear it, Lisa! This is a staple at our house.