1 pound Brussels sprouts
¼ cup extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 375 degrees F. Line a jelly roll pan with aluminum foil.
Cut off bottom stem or core of each sprout. Carefully peel away the leaves until it becomes too hard to peel. Cut off bottom core again and peel more layers. Continue cutting and peeling until it is too difficult to peel apart.
Place leaves in a large mixing bowl. Drizzle with olive oil and lemon juice and stir until all leaves are coated. Sprinkle with salt and pepper and stir again.
Spread leaves onto prepared baking pan in a single layer. Roast for 10 to 12 minutes, until leaves are cooked and start to crisp with golden edges.
The author, Lisa Barnes, says, "I brought these to the table to peel while my children were having a snack. It must have looked interesting as both my four year old and 18 month old starting peeling, too. I told them they were Brussels Buddies. My son just kept telling his dad 'We’re only eating the skins.' ”
*Makes 6 servings
- Side Dishes, Greens