Roasted Brussel Sprout Leaves

Roasted Brussel Sprout Leaves

I remember the first time I had brussel sprouts as an adult.  I was visiting my friend Erica’s family’s house just after the holidays and she had failed to tell her mother that I didn’t eat meat, after she had cooked what looked like a Thanksgiving dinner.

Her mom–being the sweetheart that she was–then decided that if I didn’t eat meat, one vegetable just wouldn’t be enough so she cooked me a variety of different colored veggies so that I would get all my nutrients.   I saw that one of the veggies sitting on the table was brussel sprouts…the last time I think I ate brussel sprouts was when I was forced to at some point as a kid and I remembered hating them.  But after all of that trouble, I couldn’t not eat something made especially for me.

So I took a helping of all of the veggies, including the brussel sprouts, and I was so surprised…these things were delicious!  Whew…

Fast forward 10 years and brussel sprouts have come back in a big way; they are all over fancy menus, and I love it.  I had them once as “roasted leaves” and it was one of my favorites, so I came home and recreated it.  Now I’ve managed to use this recipe to transform many friends into brussel sprout lovers as well.


Brussel sprouts are another cruciferous veggie that is really good for your hormones and who doesn’t need a little more green in their diet?  This recipe takes a little time to prep, but it’s pretty freakin’ simple and totally worth it. Technically, this makes about 4 small sides, but usually I eat at least 2 servings with some protein for dinner, so you  may need to double it if you’re cooking for more than 2.

Roasted Brussel Sprout Leaves

Servings 4


  • 20 brussel sprouts
  • 2 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp garlic
  • cracked pepper to taste


  • Preheat the oven to 375.
  • Cut off the bottom 1/2 inch of the brussel sprout stems, then cut them in quarters from top to bottom. The leaves should start falling off. Pull off the remaining green leaves from the heart of the sprout so that the hearts don't have any green left on them. Add the hearts and leaves to a casserole dish. If the leaves don't easily come off, you can cut off a little more of the stems so they separate easier.
  • Add the oil and all seasonings to the brussel sprouts and massage it together with your hands.
  • Bake uncovered for 35-40 minutes, stirring every 10-15 minutes. You'll know they are done when they have completely wilted and the leaves start to brown.

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