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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