With Thanksgiving coming up this weekend, I’m always on the hunt for new recipes to try.
My husband was recently in Wisconsin for work, and other than eating a lot of Wisconsin cheddar, he mentioned that brussels sprout leaves were on every menu. We went out for dinner recently, and there they were again - crispy brussels sprout leaves! I was a little hesitant, but they were delicious, and a unique spin on the traditional brussels sprout. Think kale chips, but better.
I’ve always been a fan of brussels sprouts, I’ll eat them pan-fried, roasted, steamed, raw...I had to make them. There’s a bit of prep work involved, but the loose outer leaves of the fresh sprouts come off easily, and you can get your kids to help with this part!
Even if you’re not a fan of brussels sprouts, give these a try. The leaves have a delicate, crispy texture, and parmesan cheese and lemon juice elevate the flavours. Also, if you want to really wow your guests at Thanksgiving, you could add pancetta or bacon to your baking sheet (input Homer Simpson sound with this tongue out, and salivating).
Crispy Brussels Sprouts with Parmesan Cheese
Ingredients
1 container of fresh Brussels Sprouts (about 1lb)
1 tbsp extra virgin olive oil
Salt and pepper
¼ cup fresh grated parmesan cheese (or any hard cheese that you like)
Lemon wedges
Method
Preheat oven to 400F. Line a large baking sheet with parchment paper.
While oven is heating, trim the base of the sprouts, remove the leaves, and place them in a large bowl. As you get closer to the centre of the sprout, the leaves become more difficult to remove. At this point, you can save the inside of the sprout, and roast or pan fry them separately, at another time.
Toss leaves in oil, and season with salt and pepper. Spread evenly in a single layer on the baking sheet.
Roast for 15 - 20 minutes or until leaves are crisp and golden around edges. Remove from oven, and sprinkle with cheese. Serve warm with lemon wedges.
Happy (Canadian) Thanksgiving everyone!