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Top and closeup view of Brussels Sprouts tops on a white plate with sliced almonds as garnish. A serving spoon on the side
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How to cook brussels sprouts tops or leaves

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.
Course Side Dish
Cuisine American
Prep Time 7 minutes
Cook Time 16 minutes
Total Time 23 minutes
Servings 2 people
Calories 95kcal
Author Healing Tomato

Equipment

  • Stainless Steel Pan
  • Chopping board
  • Large kitchen knife

Ingredients

  • 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.
    Front view of a the leaves in a green colander with water pouring on it
  • Remove any stems or tough spines on the leaves.
    Top view of one brussels sprouts leaf on a white chopping board with the spine and stem removed
  • Fold the leaves into half, lengthwise.
    top view of the leave folded into half lengthwise
  • Roll up the halved leaves tightly into a cigar shape.
    The leaf is rolled tightly into a cigar shape and placed on a white chopping board
  • Cut them into thin strips.
    The leaves cut into chiffonade or ribbon-shaped on a white chopping board with a knife next to it.
  • Open up the cut strips and you will see the ribbon shape, AKA Chiffonade cut
    top view of the chopped greens in a glass bowl
  • Add melted butter and minced garlic to a stainless steel pan
    top view of the melted butter and minced garlic in a stainless steel pan
  • Brown the garlic for 30 seconds and then add the veggie tops
    Top view of the ribbon shapped leaves put in the pan
  • Add salt and mix well.
    A red 1tsp measuring spoon filled with pink salt placed on top of the greens in the pan
  • Keep the heat at medium and wait for the greens to be reduced to half their size. It should be about 15 minutes.
    Top view of cooked brussels sprouts leaves in a stainless steel pan with a wooden spoon in it.
  • 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.