In my adulthood, I've developed a true appreciation for brussel sprouts. Especially the crispy, caramelized part of roasted brussel sprouts. So, I thought to myself, "Self, somone should come up with a recipe that celebrates that crispy, caramelized goodness." Little did I know that I had already been beaten to the punch as I found several recipes online.
My recipe is adapted from a version that was originally posted by Sandy Smith of Eat Real.
BROILED BRUSSEL SPROUT CHIPS
16 large (golf-ball sized)brussel sprouts, washed and dried
2 tablespoons olive oil
1/2 teaspoon garlic powder
salt and pepper to taste
1) Set your oven rack so that the top shelf is about 4 inches from the broiler. Preheat oven to 425 degrees.
2) Trim about a centimeter from the bottom of a brussel sprout. Carefully separate the leaves. You may need to continue to trim the bottom as you go to make it easier to pull off the leaves. When you can't pull off anymore, then cut the remaining brussel sprout in half. Repeat with remaining sprouts.
3) Place the leaves on a large baking sheet. Drizzle with olive oil. Stir until the leaves are well-coated. Carefully flatten the leaves out to a single layer.
4) Bake the leaves for 5 minutes. Remove from oven and sprinkle with garlic powder. Use a spatula to turn the leaves. Return to the oven. Switch your oven to broil.
5) Broil for an additional 3 to 5 minutes. Keep a close eye on them so that the leaves don't get too burnt.
6) Remove from oven. Add salt and pepper to taste.