Yield: 4 servings 

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Preheat oven to 350 degrees.

 

Active Time: 5 minutes Total Time: 15 minutes

 

Ingredients: 

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• 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

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Directions:

 

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.

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Place sprout leaves in a bowl and toss with oil, vinegar, and salt. 

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Lay leaves in a single layer on a parchment lined baking sheet. 

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Roast in oven 7 to 10 minutes until crisp and slightly browned. 

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Remove from oven, let dry and cool completely on baking sheet before storing.