Lately I have had a fascination with curry. A friend of mine turned me on to Indian spices and ever since I have been experimenting with different combinations. Cardamom is a particular favorite, and of course turmeric is added often for all of its healthy goodness.
Tonight, while chopping Brussels sprouts for dinner, I collected all the lost leaves and set them aside. While my dinner was roasting in the oven, I tossed the loose sprout leaves in a bowl with avocado oil, fresh squeezed lime, curry seasoning, and chopped garlic and red onion bits. Add a little sea salt, spread on a baking sheet, and voila!
I roasted them at 400 for around 15 minutes. They were delicious! I tend to go heavy on the curry seasoning so you get this wonderful, finger licking spice with each bite. Needless to say, they were gone in no time. Next time, I think I will skip the roasting of the big Brussels sprouts, and just separate them all in to leaves for this satisfying little snack!