After a recent question on our Facebook page about “what’s your least favorite vegetable,” I was shocked to hear how so many of our readers hate brussels sprouts! Why? Because after a visit to a certain restaurant in San Francisco, they’ve become one of my favorite. When roasted in a super hot oven, the outside gets extremely crispy.
Typically, when you trim and cut brussels sprouts, some of the outer leaves tend to fall off. Most people tend to just throw them away, but in the interest of not wasting, I just toss them on the pan with the rest of the sprouts. These are the “chef’s share” – the part that the cook gets to “sample” before even getting the dish to the table! Somehow, every time I make brussels sprouts, more and more of the outer leaves happen to get trimmed just so I can snack on these little chips.
When our friend and featured blogger Carolyn from the wonderful low carb and gluten free blog All Day I Dream About Food invited me to guest post, I knew it was time to make these a dish of their own! Not only are they addictively delicious, they’re also low carb, gluten free, vegetarian, and vegan! Instead of snacking on potato chips, these are a much healthier (and dare I say, better) alternative.
The one’s for all the so-called brussels sprouts haters out there. Give these “chips” a try and who knows, they might just convert you. Thanks again to Carolyn for having me!