Roasted Brussels Sprout Chips with Lemon and Parmigiano

Thursday, December 16, 2010

Brussels Sprout leaves

Brussels Sprout leaves tossed in olive oil, lemon, salt and pepper

Are all the Christmas cookies and sweets making you crave a little ruffage? All the rich holiday dinners and party food causing your body to beg for some wholesome veggies? Brussels sprouts to the rescue.

Marlowe SF

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

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:

  1. Preheat oven 350 F
  2. Wash Brussels sprouts. Trim the bottom stems and discard. Remove any wilted outer leaves and discard.
  3. 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.
  4. Roast for 20-30 minutes or until outside of the Brussels sprouts are golden and crisp.
  5. Top with lemon zest and grated cheese. Serve immediately.

Print Recipe

24 Responses to “Roasted Brussels Sprout Chips with Lemon and Parmigiano”

  1. These crispy brussels sprouts chips sounds wonderful, love the texture and the flavor with the addition of lemon, nice!

  2. michelle says:

    Oh my God!  I eat sprouts by the bucket load but I have never seen this.  I’m in Australia and brussel sprouts are $17.99 per kilo right now but I don’t care.   Can’t wait to try this!

  3. angi says:

    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? 

  4. David says:

    I love Brussels sprouts !
    good idea!

  5. Koek! says:

    Wow. what a gloriously creative way to treat the ol’ Brussels… Am definitely going to give th top one a try.
    Robyn x

  6. what glorious looking greens! im now craving for those sprouts at an ungodly hour.. at least it’s not ice cream!

  7. Yum, these look amazingly gorgeous and perfect for serving at a dinner party. Thanks!

  8. Marianne H says:

    Looks great, but a 1/2lb per person? That WILL cure whatever ails you!

  9. Miki says:

    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! ;)

  10. Xiaolu says:

    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.

  11. Jason says:

    made this recipe last night to rave reviews from my partner. I added just a touch of garlic powder too.

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  13. Lisa says:

    Just made this adding a bit of garlic and a splash of balsamic.  Turned out yummy!  Thanks!

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