ROASTED BRUSSELS SPROUT TOPS

Brussels Sprout tops grow on the top of the stalk of sprouts and are kind of like a giant, loose-leafed Brussels Sprout. They are tender and sweet and taste like a cross between cabbage and Brussels Sprouts to me. They get crisp and chewy and even sweeter with a quick roast.

You can use them like any leafy green, blanching or sautéeing them, adding to soup, stews or stir-fries. They are also delicious, quickly roasted.

Ingredients:

2-3 Brussels Sprout tops, rinsed and roughly chopped

Oil

Salt

A little finely ground hot red pepper (optional)

Directions:

Preheat oven to 400 degrees.

Spread sprout tops on 1-2 sheet pans. They can be layered a little but not too deeply. Toss with a little oil and sprinkle lightly with salt and spread them out evenly. Roast, stirring every five minutes or so for about 15 minutes until crisp in places. Sprinkle with hot pepper, if desired.