- 300g brussel sprouts
- 2 tbsp olive oil
- Sea salt
- PREHEAT oven to 400F.
- Trim stems from brussels sprouts. Remove outer leaves (about 4 cups, packed) and discard cores.
- TOSS leaves with olive oil on a large baking sheet. Use your fingers to make sure insides of leaves are also coated well.
- BAKE in centre of oven until leaves are just golden brown and crispy, 8 to 10 min. Sprinkle with 1/4 tsp fine sea salt.
- Serve immediately.