Crispy Brussel Sprouts Recipe

Crispy Chicken Skin & Brussel Sprouts

1. 1

   Prep brussel sprouts

   Preheat oven to 425°F (220°C). Trim the stem ends of the brussel sprouts and remove any loose or damaged outer leaves. Halve larger sprouts lengthwise so pieces are roughly even.

2. 2

   Render chicken skin

   Place the roughly chopped chicken skin in a cold, wide skillet (cast iron preferred). Turn heat to medium-low and render the fat slowly, stirring occasionally, until the skin is browned and crisp and a generous amount of fat has been released, about 12–18 minutes. Use a slotted spoon to transfer crisped skin pieces to a paper-towel-lined plate and reserve the rendered fat in the skillet. Save the crisp pieces for topping.

3. 3

   Toast coconut

   While the skin renders (or in a separate dry skillet over medium heat), add the shredded coconut and toast, stirring constantly until golden and fragrant, 3–5 minutes. Watch carefully to avoid burning. Remove from heat and set aside.

4. 4

   Season and toss sprouts

   In a large bowl combine olive oil, melted coconut oil (or neutral oil), minced garlic, soy sauce, apple cider vinegar, maple syrup, smoked paprika, sea salt, and black pepper. Add the halved brussel sprouts and toss thoroughly so each piece is evenly coated.

5. 5

   Roast brussel sprouts

   Spread the coated brussel sprouts cut-side down on a rimmed baking sheet in a single layer. Spoon 1–2 tablespoons of the reserved chicken fat over the tops of the sprouts for extra crisping if available. Roast in the preheated oven for 18–22 minutes, flipping once halfway, until edges are deeply caramelized and centers are tender.

6. 6

   Combine coconut and chicken skin

   Near the end of roasting, mix the toasted coconut with the reserved crispy chicken skin pieces. If desired, add a squeeze of lime juice to brighten the mixture. Toss gently to combine.

7. 7

   Finish and serve

   Transfer roasted brussel sprouts to a serving bowl or platter. Sprinkle the coconut-chicken skin mixture evenly over the hot sprouts. Taste and adjust seasoning with additional salt, pepper, or a final squeeze of lime. Garnish with chopped cilantro if using. Serve immediately so the skin and coconut remain crisp.