INGREDIENTS
- 2 lb Brussels sprouts
- 2 tbsp olive oil
METHOD
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Trim the base of the Brussels sprouts to remove the outer leaves. Cut the base again and continue removing leaves until only the heart remains. You should have about 10 cups (340 g) of Brussels sprout leaves. You can finely slice the hearts and add them to soups or salads.
- On a non-stick baking sheet or a sheet lined with parchment paper, combine the leaves with the oil. Season with salt and pepper.
- Bake for 20 minutes or until the leaves are lightly golden, stirring occasionally.
Preparation
20 min
Cooking
20 min
SERVINGS
4 to 6
FREEZES
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