Don’t throw away those outer leaves you peeled off! They’re not garbage; they’re free chips. Toss them in the same bowl with the trimmed sprouts, add a drizzle of oil and a pinch of salt, and roast them alongside. They’ll turn into crispy, wispy, addictive little bits that are basically nature’s version of potato chips.
So there you have it. The next time you face a bag of Brussel sprouts, remember this: a little trim, a little “X,” and a little love. You’re not just making a side dish; you’re redeeming a vegetable that has been misunderstood for decades. You are a hero of the dinner table. And honestly, a well-trimmed sprout is the only kind of drama we want in the kitchen.
