If I think it’s yummy, please don’t call it yucky. I know I’m sounding childish right now, but there’s something about the topic of brussels sprouts that just makes me wanna throw a tantrum and suck my thumb.

You know that question philosophy professors always ask, “If a tree falls in a forest and no one is there to hear it, does it make a sound?”? Well, I have been wondering something of my own this week: do children who have never tasted brussels sprouts know to hate them?

I think they might…

I had ever eaten one until two weeks ago because I trusted that little voice inside me going, “eeeew, Mommy! Noooo!” But recently, I was practically forced to eat them at a bar, starving, really, really not wanting to eat a burger and finally settling on brussels sprout chips which the gal said were super popular. Two days later, I was practically force fed the little critters again when I went out with some friends and the two appetizers I wanted were “gone” and the only non-fishy (I’m allergice) appetizer was…DUM Dum dum: panko crusted roasted brussels sprouts and everyone looked at me like, “yeah, definitely, definitely we’ll take those instead!”

Now, if you’re anything like me—or most children, I guess—you’re going, “eeeew….yuck….why??? She better update this post STAT!” But then again, if you hate them so much, why are you still reading? You’re nothing like me! I would have clicked on 10 minutes ago! So I can only assume that brussels sprouts lovers, you must be my audience now. And WOWZERS, theses are so good! And with most things I like, let’s give them a shortened name: B.sprouts. These tiny little cabbages are the new addition to my grocery list and I really feel like a grown up now. Haters: if you are still here, give b.sprouts a shot. They just wanna get to know you.

What you need:

1 pound of brussels sprouts; peeled and washed well

1 tblsp olive oil

1/2 tsp salt

1 lemon/lime wedge

How to do it:

Cut the ends off of your b.sprouts. Peel off the layers until they won’t peel easily and when you reach this point, cut the stem again, peel the layers and then stop. You can reserve the tiny remainder of the bulb for a bonus recipe below. When all the leaves are in a bowl give them a really, really good rinse. Toss with the olive oil and salt and lay on a baking sheet. Bake for about 15 minutes at 400 F or until the leaves are crispy, like chips. They will have turned to a slightly brownish color at the tips. Drizzle with lemon/lime juice and enjoy!

Sumac (upper left), cumin (bottom left), rosemary (upper mid), turmeric (bottom mid), cinnamon (upper right) and cayenne pepper (bottom right)

You can see here I tried to get experimental with flavors. Cinnamon + b.sprouts= baaaaaad. The others, especially the turmeric, rosemary and cayenne were pretty good! I couldn’t really taste the cumin and the sumac was good, too, but I think I prefer them plain and drizzled with lemon juice to the sumac.

*Bonus Recipe–What to do with the left over bulbs?

Panko-crusted Brussels Sprouts

Sorry for the poor photo quality. Hopefully your oven is still hot at 400 F from the chips; if not, preheat oven to 400 F. Take the bulbs and slice them down the middle. In a pan, place the bulbs flat-side down. Add 2-3 tblsps of olive oil, 2 tsp minced garlic, salt to taste, 1/2 c panko and the juice of one lemon and turn the burner to medium-high. When the flat side begins to get a pretty brown color remove them from the burner and place on a roasting pan. Roast for about 15 minutes, place in a dish and drizzle with olive oil. Enjoy!

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7 thoughts on “Roasted Brussels Sprout Chips with Lime + bonus recipe

  1. Tamarita says:

    what do you do if your country has no b sprouts?

    1. Tamar, is this a philosophical question?

      If you don’t have b.sprouts, try chard. You can cut/rip the leaves and make them into chips the same way.

  2. Mollie says:

    hi, my daughter, baila is in adam’s advisory at kjhs. adam told me about your blog at the school picnic, and i love it! i am also loving persian food and attempting to make different recipes as often as possible : )

    i love brussel sprouts and cannot wait to try this recipe. now that you know bs are not yucky ! try this one, which also pleases my family. cut the bs in half and steam for a while til nearly done. then sautee with olive oil and lots of garlic and salt. so easy and so delicious. i find they’re best eaten right away, so not great for a shabbat dinner. sometimes i’ll grill them just as yummy.

    keep up the lovely blog! and thanks so much.
    mollie

  3. Hi Mollie,

    So great to hear from you and thank you for reading my blog! Glad you are loving Persian food; I would love to hear if you give any of the recipes on my blog a try! I have a bag in the fridge ready for my next b.sprout adventure, so I will definitely try your recipe and have Adam report back to Baila.

    Thanks!

  4. Mollie says:

    will do, lauren!

    my plan is to try one of your recipes for each shabbat dinner going forward!

    keep up the great work on the blog and in law school.

    with warmest regards and many thanks,
    mollie

  5. Melanie says:

    This is wonderful! I was looking online for an easy recipe I could do for Thanksgiving (I am in the US) and this looks perfect!! Thank you for the pictures and easy tot follow directions; you are obviously a bright and curious person who will do well in law school.

    1. Thank you, Melanie! Let me know how they fare at your Thanksgiving dinner. If you’re looking for another quick recipe that’s good for Thanksgiving you could try the fennel ice cream or the zucchini bread, too. Neither is hard and the ice cream is certainly impressive! Happy thanksgiving, and thanks for commenting!

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