Ingredients
The following ingredients have 4 Servings
- 1 pound Brussels sprouts
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1 tablespoon nutritional yeast
Instruction
- Preheat the oven to 350˚F and line a baking sheet with parchment paper.
- Prep the Brussels sprouts. There are at least 2 ways to remove the leaves from Brussels sprouts. Both work. Save the cores for other uses, such as soups, salads, and pasta dishes. Method #1. Using a small paring knife, cut into the bottoms of the sprouts and carve out the stems/cores. You'll have a cone shape pointing up through each sprout. The leaves will all fall away with a light feathering of your fingers. Method #2. Slice off the stem, and peel away the leaves that were attached to it. Slice a little more from the stem, and peel away more leaves. Repeat until all of the leaves are removed.
- Wash the leaves. Wash the leaves and drain very well. The best method is to line the basket of a salad spinner with a couple of paper towels, and whirl the spinner a few times.Note: You don't have to line the basket with paper towels, but this protects the little leaves better during vigorous spinning. I do this with berries too.
- Get ready to bake. Toss the leaves with a little olive oil and arrange in a single layer on a baking sheet that's lined with parchment paper. Light salt.
- Bake. Bake for 15 - 20 minutes at 350˚F, or until crisped. Check on them after the first 10 minutes to make sure some aren't cooking much faster than others. Remove them if they're already crispy, and continue baking the rest.Generously shower with nutritional yeast, and lightly toss.
- Tip: Eat these little guys right away. Once they're packed away in a container of any kind, they begin to soften.
