Dana Slatkin

Brussels Sprouts Two Ways: Chips and Roasted with Anchovies and Dates

Brussels Sprout Chips
Brussels Sprout Chips

Are you a lover or hater? The mere mention of brussels sprouts seems to always elicit either a fervent grimace or rapturous smile. In my family, I was outnumbered four to one. In fact, for years, I never bothered to buy brussels sprouts because I knew no one could stand the cabbage-y smell, much less the taste.


But you know me well enough by now to sense another imminent cooking challenge. Could I get my husband to embrace the little green buds after a lifetime of rejecting them? Would my children, 3-year-old included, ever learn to appreciate brussels sprouts and even gobble them up enthusiastically?

My only shot at success was to find a way to make them irresistibly salty and crunchy, like chips. With my Kale Chips triumph in mind, I roasted the brussels sprout leaves in a low oven until they were perfectly browned and crisp. They disappeared before I could put them in a serving bowl! Then, left with the tender cores, I braised them in a sweet-salty glaze of orange juice, dates, and anchovies, finishing them off in the oven with a subtle char. They were melt-in-your-mouth good.

I only regret not making a bigger batch so there could have been leftovers for tomorrow’s dinner. This recipe is enough to feed a small holiday crowd. Both leaves and cores can be reheated a day later, only the leaves should be covered with foil to prevent over-browning. I am happy to report that, thanks to two ways of reclaiming brussels sprouts, my house is now full of lovers.

Looking for more delicious Thanksgiving recipes? The sides have it! Try Sweet Potato Coconut Crumble and Wild Mushroom Potato Gratin.

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