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
Prep Time 7minutes
Cook Time 16minutes
Total Time 23minutes
Author Healing Tomato
Stainless Steel Pan
Large kitchen knife
15leavesBrussels Sprouts tops
1TbspbutterI used grass fed, organic butter
3clovesgarlicMinced, and comes out to about 1 Tbsp
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
** 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.