Photo: Cam Vilay/Flickr

This past year I finally conquered my greatest childhood vegetable fear. I learned to stop worrying and eat my brussels sprouts.

However, even while I’ll eat them when they’re made for me and order them off a restaurant menu (heck, I’ll even seek them out), I’m still fairly limited in what I do with them in the kitchen.

This recipe for Crispy Roasted Brussels Sprouts from Pickles & Honey has piqued my interest big time. Roasting sprouts is nothing unusual, of course. But peeling them and roasting the leaves in a single layer sounds pretty special. As Pickles & Honey commenters have noted, these are akin to kale chips, but with caramelization, which sounds like a very good thing indeed.