2 cups Brussels sprouts leaves, outer leaves trimmed from about 12 sprouts
2 Tbsp olive oil
2 Tbsp apple cider vinegar
pinch of sea salt
- Preheat oven to 350.
- Toss the Brussels sprouts leaves with olive oil, apple cider vinegar, and sea salt on a parchment lined baking sheet.
- Roast for 15 minutes, or until golden, flipping once.