These Paleo Sesame Brussel Sprout Crisps are crunchy and spicy-sweet, seasoned with coconut vinegar, maple syrup, garlic, chili and sesame oil. It’s an interesting appetizer for any dinner party, with an Asian-inspired palate and crunchy texture! You’ll want to make sure to use the parchment paper, or they will not be as crisp. Yes, they can be made without it, but it won’t be the same. Also, make sure to open the oven a couple of times to let out some of the moisture while cooking. You don’t have to, but you should be checking these often anyway, so it shouldn’t be that tasking. I like to make these with our Paleo Sesame Orange Salad and Paleo Asian Pork Chops with Ginger and Garlic!
Happy Birthday Mom!!! I’m so excited to have my mom visit us at the end of this week! But to recap…So we got to hang out with the Traitify.com team this weekend for Converge, in downtown Jacksonville, FL. We got to hear Aaron James Draplin (designer of Field Notes) and James White of signalnoise.com. Really talented artists…its always interesting to hear an artist give a presentation. We also went high-speed autobahn go cart racing, which I didn’t know was in Jacksonville, but was really a lot of fun! All the cars are electric too, which is great. I would definitely recommend it for team building activities, or just out with your friends…you get to race against them and they rank you and everything! I got 5th of the fast group. Yeah, maybe I missed my racecar driver calling. Ha! But really…
Recipe: Paleo Sesame Brussel Sprout Crisps
- 1 lb Brussel Sprouts
- 1 Tbsp Olive Oil
- ½ Tbsp Coconut Vinegar
- ½ Tbsp Maple Syrup
- 1 Garlic clove
- 1 tsp Chili Oil
- ½ tsp Sesame Oil
- Coarse Sea Salt
- Preheat the oven to 400 degrees Fahrenheit.
- First, you will want to trim the sprouts. Cut off any yellow parts of the stalk and pull off any leaves that look undesirable. Then cut the sprouts in half lengthwise through the stalk.
- I cut enough of the stalk off so that the leaves are easy to pull off. I tend to shoot for larger Brussel Sprouts, as they are easier to pull apart and we’re not using the middle anyway.
- Combine the olive oil, coconut vinegar, maple syrup, minced garlic, chili oil and sesame oil and whisk until incorporated.
- Next, toss the sprout leaves in the oil mixture. Line a baking sheet with parchment paper (yes, this does make a difference), shake the excess liquid from the leaves, and spread them out in a single layer on the paper.
- Bake the leaves for 7-10 minutes or until crispy. You’ll know when, they’ll start to turn brown.
- This recipe is Vegan!
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
Looking for similar flavors? Try our Paleo Sesame Orange Salad!