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How to cook brussels sprouts tops or leaves
Rini
The Brussels Sprouts tops or leaves have a ton of nutrition and very edible. Made with just 5 ingredients! Roast them in a garlic butter sauce and top with almonds. Serve as a side dish or a light lunch.
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Prep Time
7
minutes
mins
Cook Time
16
minutes
mins
Total Time
23
minutes
mins
Course
Side Dish
Cuisine
American
Servings
2
people
Calories
95
kcal
Equipment
Stainless Steel Pan
Chopping board
Large kitchen knife
Ingredients
1x
2x
3x
15
leaves
Brussels Sprouts tops
1
Tbsp
butter
I used grass fed, organic butter
3
cloves
garlic
Minced, and comes out to about 1 Tbsp
1
tsp
pink salt
For garnish
1
Tbsp
sliced almonds
Instructions
Make sure you wash and dry the sprout tops or leaves thoroughly.
Remove any stems or tough spines on the leaves.
Fold the leaves into half, lengthwise.
Roll up the halved leaves tightly into a cigar shape.
Cut them into thin strips.
Open up the cut strips and you will see the ribbon shape, AKA Chiffonade cut
Add melted butter and minced garlic to a stainless steel pan
Brown the garlic for 30 seconds and then add the veggie tops
Add salt and mix well.
Keep the heat at medium and wait for the greens to be reduced to half their size. It should be about 15 minutes.
Transfer to a serving bowl and top with almond slices. Serve immediately.
This method can be used to cook any vegetable tops. Try it with radish tops, beet tops, carrot tops and even ruttabega tops
Notes
** CALORIES INFORMATION IS APPROXIMATE. CONSULT A HEALTHCARE PROFESSIONAL FOR MORE DETAILED INFORMATION.
TIPS
Remove the tops right after you bring them from the grocery store or from your garden.
Wash them thoroughly! They have a lot of dirt on them and the last thing you want is to taste them with garlicky flavor.
You can refrigerate them for a few days and then place them in your vegetable crisper. Try using it up within 5 days of refrigerating it.
Use fresh garlic because it helps balance out the strong flavors the beet tops.
I used grass fed butter in this recipe, but you can use coconut oil and make it vegan friendly.
The tough spines and stems are edible too, but, I don't use them. Instead, I remove and then compost them.
Nutrition
Calories:
95
kcal
Keyword
how to cook brussels sprouts leaves, roasted garlic sprout tops, what to do with veggie tops
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