Brussels sprout crisps & caramel apple fizz cocktail
Photo by Roberto Caruso
Brussels sprout crisps
PREHEAT oven to 400F. Trim stems from 300g brussels sprouts. Remove outer leaves (about 4 cups, packed) and discard cores.
TOSS leaves with 2 tbsp olive oil on a large baking sheet. Use your fingers to make sure insides of leaves are also coated well.
BAKE in centre of oven until leaves are just golden brown and crispy, 8 to 10 min. Sprinkle with 1/4 tsp fine sea salt. Serve immediately.
SERVES 6.
Caramel apple fizz
POUR 2 tbsp butterscotch schnapps into a highball glass. Fill with ice, then top with a 500-mL can hard apple cider (preferably Somersby). Garnish with green apple slices.
MAKES 1.
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