Categories: Snacks
Ingredients
- 1 1/2 lbs. Brussels sprouts
- 2 tbsp. olive oil
- 2 garlic cloves, chopped
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
Directions
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Preheat the oven to 425.
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Using a paring knife, trim off the ends of the Brussels sprouts. Peel the leaves away and add to a rimmed sheet pan. You will have to keep trimming the stem as you get closer to the center to help release the leaves. Once you get to the small heart of the sprout and can no longer separate the leaves, just cut it in half and add to the pan.
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Drizzle with the oil and add the garlic, salt and pepper. Toss with your hands so all the leaves are coated evenly. Spread in an even layer and roast for 18-20 minutes, until the leaves are crisp and the edges are browned.