Crisp Brussels Sprout Leaves
In this simple Thanksgiving side dish, roasting brussels sprouts brings out their nuttiness. Tangy Pecorino Romano cheese adds extra depth.
Everyday Food, November 2012
190 Ratings
- 5 star values: 26
- 4 star values: 36
- 3 star values: 69
- 2 star values: 45
- 1 star values: 14
Martha Stewart Member
Rating: 5 stars
Five-star restaurant quality brussel sprout dish! Takes about 30 minutes to peal the leaves, but well worth it. First wash sprouts and discard any damaged leaves. Remove any stems with a knife and peel the leaves. As you peel more leaves you may need to cut the stem again to better access the leaves better. Peel the sprouts until the size of a small gumball (leaves will be almost white and difficult to separate). Shred cheese with Microplane so pieces are paper thin and melt quickly. Enjoy!