Yield: 4 servings
Preheat oven to 350 degrees.
Active Time: 5 minutes Total Time: 15 minutes
- 1 pound Brussels sprouts
- 2 tablespoons healthy cooking oil (try avocado, grape seed or coconut oil)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon pink Himalayan salt
To remove the leaves from the sprouts, cut off the bottom of each sprout with a paring knife. The outer leaves will fall off. Continue trimming sprouts until all large leaves are removed.
Place sprout leaves in a bowl and toss with oil, vinegar, and salt.
Lay leaves in a single layer on a parchment lined baking sheet.
Roast in oven 7 to 10 minutes until crisp and slightly browned.
Remove from oven, let dry and cool completely on baking sheet before storing.