I have found that even the most devote Brussels sprouts haters actually love to eat the leaves. That’s good news because these nutritious veggies are so good for you and your liver. I like to use my hands when preparing this dish because it adds an extra touch of love.
20 minutes to prepare and cook
1 pound large Brussels sprouts
2 large leeks
2 tablespoons olive oil
1 teaspoon lemon pepper seasoning
Optional: ¼ cup crushed cashews or 2 strips cooked, crumbled bacon
- Remove stems from the Brussels sprouts and slice in half, lengthwise. With a small knife, cut out the core (small white part inside) to make it easy to separate the leaves. Set leaves aside in a bowl.
- Slice the leeks and break up the slices into circles. Combine with the Brussels sprouts leaves. Add the olive oil, lemon pepper seasoning, and optional cashew or bacon and mix well, massaging with your hands to coat with the oil.
- Spread the leaves and circles onto a baking sheet and bake at 375 degrees for 10 to 12 minutes, depending on desired consistency. I let the leeks get nice and browned.