Roasted Brussels Sprout Chips with Lemon and Parmigiano

| December 14, 2010 | 0 Comments
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Brussels Sprout Chips
Roasted Brussels Sprout Chips with Lemon and Parmigiano

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
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.

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

Roasted Brussels Sprout Chips with Lemon and Parmigiano

Serves: 2 as an appetizer

Ingredients:
1 pound Brussels Sprouts
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Juice of half a lemon
Zest of one lemon
1/4 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.

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About the Author ()

Stephanie Hua is the creator of Lick My Spoon, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. Stephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine. Stephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on Facebook and @lickmyspoon.