I’m loving Happy Hour meal! The healthy, vegetable-rich meal I eat right before dinner. I just love having something healthy I can dive into when I get home from work! These brussels chips aren’t fast enough to prepare that I can do this on the weekdays, but on the weekends when I can plan ahead a little better, these are a such a treat! Yes, I called brussels sprouts a treat! They actually only take about 30 minutes to make which I know isn’t that much time, but when I get home I need food, like, NOW.
These are probably just like making kale chips, but my kale chips turned out awful! I now know I probably made my kale chips too saucy so they never cooked, they just turned into soggy kale. Blech.
I made these over the holidays for my family and we all sat around the table and devoured an entire stalk of Brussels sprouts! I really get a kick out of taking a mountain of vegetables and turning them into something as tasty and crispy as chips! We seriously couldn’t get enough!
Lilly took a selfie over the weekend. She’s wearing a pink shirt…such a diva.
Oh and my ankle is doing so well! I went to physical therapy yesterday and my therapist had me doing all sorts of hopping and jumping and balancing on one leg. It was really scary!! Then he told me to work up to walking 3 miles at a 4mph pace (uh, that’s practically my running pace 🙂 ) this next week and to insert a 1 minute jog every so often! I didn’t think I would be able to jog until June! I’m shocked and thrilled! At this point I don’t really even care if I can jog. Just being able to walk without pain is an incredible feeling!
This is one of my favorite sights I get to see every day. My pug dog eating. She sticks her whole face in the bowl and the only thing I can see are her little black ears. She frequently even has water on her forehead from putting her face in her water bowl. Honestly, it’s too cute!!!!
Lilly wears a shirt not because she’s cold or because I’m mean. She has really bad allergies and will scratch herself raw if she doesn’t have a shirt on. Yes, my pug has allergies. I have to give her allergy shots and everything.
Ok, brussels chips time!
Brussels Sprouts (as many as you want to make)
Olive Oil (depends on how many sprouts used)
Balsamic Vinegar (ditto)
Preheat oven to 275˚. Line a baking sheet with parchment paper. Slice the base off of each sprout and discard the base. Next, peel the leaves off each sprout until you can’t peel any more leaves off. What you do with that part is up to you. You can save them and roast them later if you like. Place all the leaves into a large mixing bowl as you go. Drizzle a teaspoon of olive oil and a teaspoon of balsamic vinegar over the sprouts. You don’t want too much oil or else they won’t crisp. If they are too dry though, add another teaspoon of olive oil. Top with salt and pepper to taste. Next, spread the leaves evenly on the baking sheet. Bake for 15 minutes then stir them up and cook for 15 more minutes or until browned and crispy.
Brussels Sprouts arranged on the pan before baking:
Have a great weekend and eat some sprouts!