- 1 pound Brussels sprouts, trimmed
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
Using your fingers, peel away the leaves from the sprouts. Place the leaves on a rimmed baking sheet. Add the oil and salt and toss to combine.
Bake for 10 minutes, then toss the leaves in the pan. Reduce the heat to 250° and bake the sprouts for 10 minutes more, or until the leaves are crispy and almost burnt. Let your kids watch closely to figure out the best timing for your oven.
Tip: To peel the leaves, cut off the ends, turn the sprouts over, and gently pry the leaves away starting at the stem. Trim off the ends as you go to make it easier to peel away the layers. This takes patience (and time), but it’s a fun activity for your kids. As you get closer to the center, the leaves will become too tight to peel, so simply save the small pieces for sautéing or roasting.
About this recipe
Reprinted from The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Jennifer Tyler Lee, 2014