Here’s a a 2nd recipe from one of our fave LA chefs, perfect for the season:
Roasted Brussels Sprout Chips
1 pound Brussels Sprouts
1 tsp. salt
½ tsp. pepper
Olive oil, for drizzling
Preheat oven to 375°.
Begin by cutting off the bottom stems of the sprouts and peeling off the leaves. Rinse, and pat dry.
On a cookie sheet, toss the sprouts with a drizzle of olive oil, salt and pepper.
Bake for 12-15 minutes, tossing and flipping the sprouts halfway through, until golden brown and crispy. Remove from oven and serve warm or room temperature.
Recipe Courtesy of Megan Mitchell
Watch her show Grill Next Door on Yahoo