Crispy Brussels Sprout Chips, a fun salad option roasted in just 15 minutes! Individual leaves of Brussels speckled with flaky sea salt and juicy pomegranate, making for a perfectly unique roasted Brussels sprouts side. This simple Brussels Sprout recipe is delicious all year long, and especially at Thanksgiving!
How can I make crispy Brussels sprouts or Brussels sprout chips?
To make the crispiest Brussels, you’ll need to:
- Make sure your Brussels sprouts are completely dry (no water) before tossing with oil and roasting.
- Set your oven temperature to at least 400 degrees F, and preheat your baking sheet while the oven is heating up to ensure it’s very hot before adding the veggies.
- Space your veggies out on the tray before roasting, double checking that there is no overlap. If the sheet tray is crowded it will cause the sprouts to steam instead of roast, AKA become very limp!
Can you eat raw Brussels sprouts?
Yes! While roasting brings out a hint of sweetness, Brussels sprouts can work well when raw in a salad in place of another leafy green, particularly when their leaves are sliced very thinly (think coleslaw). I would not recommend eating a whole, raw, Brussels sprout head.
How to Cook Brussels Sprouts Without Burning Them
The most important factor here is your oven temperature and knowing weather it runs “hot” or “cold” in different areas. For example, my oven (like many) cooks foods on the lower rack much faster than upper racks. To avoid burning Brussels sprouts, position you baking trays closest to the middle area of your oven, while keeping a temperature of 400 degrees F.
Be sure to keep an eye on Brussels sprouts while they’re roasting, as the delicate leaves can burn very quickly. They only need about 10 minutes in the oven. If you’re really worried about burning, stir them at the halfway point and rotate the baking sheet so that they’re evenly coated with heat.
How do I get seeds from a pomegranate?
I promise, pomegranates are worth the effort! Typically in season in the Northern Hemisphere from October to February the edible seeds inside (called “arils”) are one of my all-time favorite fruits. To harvest the seeds from a pomegranate, cut the pomegranate in half, score each half of the rind a few times, hold the pomegranate half over a bowl, and smack the rind with a large spoon. This will cause most of the seeds to fall out into the bowl, along with some juice. A few deeply-embedded seeds will remain.
Another popular method is to slice the pomegranate in quarters and hold each quarter in a bowl of water while scooping the seeds out with your hands. The juicy arils will sink to the bottom of the bowl and the pith (inedible) will float to the top. This method is not my favorite as you are not left with any juice. But hey, less mess if that’s something you care about! I always recommend wearing an apron when dealing with dark fruit juice.
I hope you enjoy this recipe for the crispiest Brussels sprout chips! If you’re looking for more B-sprout recipes, try one of these next:
Crispy Brussels Sprout Chips, a fun salad option ready in just 15 minutes! Individual leaves of Brussels speckled with flaky sea salt and juicy pomegranate, making for a perfectly unique roasted Brussels sprouts side. This simple Thanksgiving recipe is delicious all year long!
- 1 lb. of Brussels sprouts, larger if possible
- 2 TBS olive oil
- 1 TBS flaky salt
- 1/2 cup pomegranate arils
- Using a paring knife, carefully cut off the bottom of the Brussels sprouts*. Then using a pairing knife, starting from the outside, peel one leaf off of the Brussels sprout head at a time. Try to keep the leaves whole if possible. As you get close to the core this will get more tricky, so if you’re not able to peel individual leaves just slice the Brussels sprout in half. While you’re doing this, preheat your oven to 400 degrees F.
- Once all Brussels sprouts are peeled, wash the leaves (in a salad spinner, if you have it) and dry completely. Add to a large bowl and toss with olive oil
- Spread leaves over two baking sheets. Take care to space leaves out so that they are not touching (if possible). Roast for 10 minutes.
- Check Brussels and stir to ensure they’re evenly roasting. Depending on your oven, the Brussels on the baking sheet on the bottom rack will likely cook faster. Rotate the position of the racks and roast for 5 more minutes. Since these are so thin they’ll cook quickly!
- Remove from the oven and sprinkle with flaky salt. Stir and let chips cool on the sheet. Once cool, sprinkle with pomegranate arils, if desired.
- Brussels sprout chips are best enjoyed the day they’re made, as they will wilt over time. Store in the fridge for a few days.
- *Warning: this part will take the longest! I recommend turning on a Netflix sitcom.
- Category: Side
- Method: Roasting
- Cuisine: American
- Serving Size: 4 servings
- Calories: 100 calories
- Sugar: 3.5g
- Sodium: 890 mg
- Fat: 7.1 g
- Saturated Fat: 1g
- Unsaturated Fat: 5.9g
- Trans Fat: 0g
- Carbohydrates: 8.7g
- Fiber: 3.1g
- Protein: 2.5g
- Cholesterol: 0mg
Keywords: brussels, sprouts, chips, pomegranate, thanksgiving, salad, sides, roasted vegetables