I ate these at a restaurant in San Francisco and inhaled a whole bowl. They’re easy to make, and the more you have the better. Place the leaves on a platter or in a bowl – these are finger food.
500 grams (1 pound) Brussels sprouts
2 tablespoons olive oi
Salt and freshly ground pepper
Preheat oven to 350F.
Remove outer leaves from the Brussels sprouts and any inner leaves that are big enough. Reserve remaining whole sprouts for another use. Toss sprout leaves with oil and season with salt and pepper.
Place on baking sheet. If they are piled up, you will have to stir them frequently while they are baking. Roast for 6 to 8 minutes or until tinged with brown.
Suggested Wine Pairings
A sake martini is a fine theme cocktail for this appetizer (two parts gin or vodka to one part good sake, stirred not shaken). Sparkling wine is versatile and festive – I’d suggest Spanish cava or trendy prosecco from Italy. Grassy Chilean sauvignon blanc is a flexible and affordable white-wine option; for red, try zippy, slightly chilled Beaujolais. Beer-wise, I’d opt for a slightly bitter, refreshing Czech-style pilsner. - Beppi Crosariol