• Liz Talley - Urban Graze

Garlic Roasted Brussels Chips


Terrific garnish, side dish, or snack!

1 lb. Brussels sprouts (about 12 or so)

1 clove garlic, finely minced or pressed

2 Tbsp. olive oil

1 Tbsp. melted butter

Salt and pepper

Preheat oven to 375. Line a rimmed baking sheet with parchment paper.

Remove discolored leaves and trim bottom core base slightly more than you would usually, so that you can easily pull outer leaves away- set them aside in a bowl as you go. You will end up with a tight “core” sprout; just thinly slice it crosswise, and add to the bowl with the leaves. Toss with the garlic, olive oil and butter; season with salt and pepper.

Spread, single layer, on the prepared baking sheet. Bake until the leaves are brown and crisp, about 12-20 minutes. Check often.

If some are ready before others, remove them as they get brown.

Best served right away while they’re hot.

Recipe created or adapted by Liz Talley, Urban Graze

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