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Ingredients
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Crispy Brussels Sprout Leaves
Finish & Garnish
Method
Crispy Brussels Sprout Leaves
- 1
Prepare leaves
Preheat oven to 400°F (200°C). Rinse Brussels sprouts and trim the stem ends. Peel away the outer leaves until you have loose individual leaves of various sizes—discard any torn or woody pieces. Pat leaves very dry with a clean kitchen towel or paper towels; excess moisture prevents crisping.
- 2
Toss with oil and seasonings
In a large bowl, combine the dry leaves with 3 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika (if using). Toss thoroughly so each leaf is lightly and evenly coated. Use slightly less oil for very small leaves to avoid sogginess.
- 3
Arrange and bake
Spread the leaves in a single layer on one or two large rimmed baking sheets lined with parchment paper. Avoid overcrowding; leave small gaps between leaves so hot air circulates. Bake in the preheated oven for 8–12 minutes, checking at 6–7 minutes and rotating the pans if you have two. Leaves are done when edges are deeply golden and crisp but not burned. Remove from oven promptly to prevent carryover browning.
- 4
Drain excess oil
Transfer baked leaves to a paper-towel-lined tray or plate for 1–2 minutes to absorb any excess oil. While still warm, lightly taste and adjust seasoning with a tiny pinch more salt if needed.
Finish & Serve
- 5
Rehydrate golden raisins (optional quick plump)
If your raisins are very dry, place 1/4 cup golden raisins in a small heatproof bowl and pour 2 tablespoons of just-boiled water over them. Let sit 5 minutes, then drain thoroughly and pat dry. This step is optional but gives a plump, juicy contrast to the crisp leaves.
- 6
Toss with garnishes
Return the warm, crisp leaves to a clean bowl. Add the plumped (or dry) golden raisins, 2 tablespoons chopped toasted nuts (if using), 1 teaspoon fresh lemon juice, and 1/4 teaspoon red pepper flakes if you want heat. Gently toss to distribute evenly. The warmth will slightly soften the raisins and meld flavors without losing the crisp texture.
- 7
Add pecorino and serve
Just before serving, sprinkle 1/4 cup finely grated Pecorino Romano over the leaves and toss once gently so the cheese coats leaves in thin shreds. Serve immediately on a platter so the leaves remain crispy. Leftovers will lose crispness—re-crisp in a 350°F (175°C) oven for 3–5 minutes if needed.
