Roasted Brussels Sprouts Chips with Lemon and Parmigiano
Are all the Christmas cookies and sweets making you crave a little ruffage? All the rich holiday dinners and party food causing your body to beg for some wholesome veggies? Brussels sprouts to the rescue.
The inspiration for this recipe comes from Marlowe. Chef Jennifer Puccio's Crispy Brussels Sprouts Chips with Meyer Lemon and Sea Salt were love at first sight. She separates the individual leaves of the Brussels sprouts, then flash-fries them to a delicate, light crisp. A spray of lemon juice, fragrant Meyer lemon zest, and sprinkle of sea salt are all that's needed to brighten up these "chips."
For my at-home remake version, I opted to roast the Brussels sprouts rather than fry them. A tip on separating the leaves -- I found that the easiest way to do so was to keep trimming the bottom stem as I peeled away the layers. This was the most time consuming part, but once it is done, the rest is a breeze.