Snack

Crispy brussels sprouts with chili

Name: Crispy brussels sprouts with chili
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 14 oz Brussels sprouts; 4 tbsp Olive oil; 2 Lemon; Red pepper flakes, a good pinch; Garlic clove, one, sliced thin; Sea salt, flaky

Halved and roasted cut side down at a high heat, the outer leaves shatter and the inside goes sweet — which is a very long way from the boiled sprout most people are thinking of.

5gnet carbs

14gfat

4gprotein

160kcal

Per serving30 minServes 4

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Ingredients

For the whole dish · serves 4

Brussels sprouts14 oz
Olive oil4 tbsp
Lemon2
Red pepper flakesa good pinch
Garlic cloveone, sliced thin
Sea saltflaky

Method

6 steps · 30 minutes

Halve them through the root and keep the loose outer leaves that fall off. Those go crisp first and are the best part.
Toss in the oil in a bowl, not in the sheet, so every cut face is coated.
Cut side down on a hot sheet, in one layer, with space between them. Crowded, they steam and go khaki.
Twenty-five minutes at 425F and do not turn them. The single long contact with the sheet is what blackens the cut face.
Garlic and chili only for the last 5 minutes. In from the start the garlic is charcoal by the end.
Lemon and flaky salt straight out of the oven, while the outside is still brittle.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.