Best Crisp Brussels Sprout Leaves Recipes

Brussels Sprout Leaves With Bacon image

Provided by ellie_

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 5

Steps:

Bring 4 quarts of salted water to a boil in a large saucepan.
Remove any torn or discolored outer leaves from the spouts and then trim and cut out cores.
Add sprouts to the boiling water and blanch for 3-5 minutes; drain and fince with cold water until cool enough to handle. Separate sprouts into leaves and blot dry with paper towels (they can be prepared one day ahead and placed in plastic bag in the fridge).
In a skilled cook bacon over medium heat for 5-10 minutes or until crisp. Remove and drain on paper towels. Discard all but 1 tablespoon of the bacon drippings.
Reduce heat to medium low and add sprout leaves, bacon pieces, thyme, salt and pepper. Saute for 2-5 minutes, tossing gently or until heated through.

Crisp Brussels Sprout Leaves image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 6

1 pound brussels sprouts, trimmed, leaves separated
1 tablespoon olive oil
1 tablespoon grated lemon zest plus lemon wedges for serving
1/4 cup walnuts, chopped
Salt and pepper
1/4 cup grated Pecorino Romano (1 ounce)

Steps:

Preheat oven to 375 degrees. On a rimmed baking sheet, toss brussels sprout leaves with oil, zest, and walnuts. Season with salt and pepper. Roast until leaves are crisp and golden around edges, 10 to 12 minutes. Sprinkle with Pecorino and serve with lemon wedges.

Nutrition Facts : Calories 100 g, Fat 7 g, Fiber 3 g, Protein 4 g, SaturatedFat 2 g