One of my favorite parts about roasting brussels sprouts in the oven is the few leaves that get away from the bunch. They get all crispy, crunchy, and salty, and mmmm so delicious! It never occurred to me that some genius out there was making batches of ONLY the best parts. My view of brussels sprouts was changed last weekend at a restaurant in San Francisco called Marlowe.
Erin, Brendan, and I spent Easter weekend visiting Keegan and Jaymie in San Jose. We spent Saturday night in the city so we could visit Alcatraz early Sunday morning and we went out to dinner at Marlowe. The brussels sprouts came highly recommended by Brandon Rasmusson so we decided to try some out. Life changing! I'm telling you. It's like eating a healthier potato chip! Before we even finished dinner Erin had already looked up a recipe to make them so we could enjoy them at home too.
This recipe comes from the blog "Lick My Spoon" and she has a recipe based on the brussels sprouts chips at Marlowe. I altered some of the proportions to suit my personal tastes so feel free to do the same.
One year ago: Sunrise Shirley Temple/Mimosa, Thai Grilled Chicken, Grilled Skirt Steak with Herb Chimichurri
Two years ago: Wild Rice Broccoli Casserole
Three years ago: PB&Strawberry Sandwiches