After watching @thehappypear make these on their insta-story, we were inspired to make our own. After all, we’d run out of Kale, and Sprouts are always readily available at the local supermarket! So, why not? Packed full of fibre (which ended up being a bad thing after consuming WAY too much, oops) these are a great snack even if you don’t like sprouts! Just maybe, don’t over do it…
Sprouts contain a significant amount of protein and dietary fiber, as well as vitamin K, folate, pantothenic acid, niacin, thiamin, vitamin C, vitamin A, and riboflavin. In terms of minerals, sprouts contain manganese, copper, zinc, magnesium, iron, and calcium.
Pack of Brussel Sprouts
1 Tbsp of Olive oil
Himalayan Sea Salt
Preheat oven to 170 Degrees C.
Peel all the sprouts as best as possible. Just like a lettuce, it will have leaves that comprise the whole sprout. Remove each of these and go placing into a bowl.
Grab two handfuls of leaves and spread them across a baking tray, drizzle olive oil and salt then massage them in using your hands. Put the rest of the leaves in a container and store in fridge for when you next fancy them.
Bake for 10 minutes, until leaves have crispened up round the edges, tossing leaves over at least once in process.
We hope you enjoy this recipe as much as we did! Don’t forget to tag us if you make them, we love to see. Find us on all social outlets @themusclebakery/ @themusclebaker 🙂
All recipes created by The Muscle Bakery and subject to copyright.