Saturday, March 26, 2011

A Hint of Greens Snack - 3.26.11

It's a cold sunny spring day in NYC, what better way to spend it then with a trip to the Union Square Farmers Market.

Growing up there were two foods NEVER served in my house, beets and brussels sprouts. It wasn't until a few years ago that I discovered my love for both. My new mission is to find a way to prepare each of these items in a way that even my mother would enjoy them.

Today I bring you A Hint of Greens recipe...

Brussels Sprout Chips
16 large brussels sprouts, washed and dried
2 tablespoons olive oil
1/2 teaspoon garlic powder
salt and pepper to taste

1) Set oven rack 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 brussels sprout and begin to separate the leaves. As you separate the leaves you may need to continue to trim the bottom to make it easier to pull off the leaves. When you can't pull off anymore, and then cut the remaining brussels 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 and form a layer on the sheet.

4) Bake the leaves for 5 minutes. Remove from oven and sprinkle with your favorite seasoning. 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.



  1. Ok I'll try if you cook them for me.

  2. LOVE THIS! In my humble opinion, Brussels sprouts are the most highly underrated of all vegetables. Glad they're making a comeback (though I don't know if they were ever really trendy...).