Skip to main content

Fred Lum/The Globe and Mail

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.

Servings: 12

Ready time: 20 minutes

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


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.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨