3 tablespoons canna-olive oil ( see our recipe )
1 1/2 teaspoons Dijon mustard
1/4 teaspoon sea salt
1 pinch red pepper flakes
1 pound Brussels sprouts
1Place a rack in the top third of your oven and preheat to 325 degrees F .
2Line one of your baking sheets with aluminum foil.
3Next mix your canna-olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make the spicy sauce.
4You will want to trim the stems of the Brussels sprouts to release outermost leaves usally about 5 leaves from each sprout as these are not tender enough for our purpose. You can save the cores to cook for another another dish.
5Now place leaves in the bowl of sauce toss with your fingers until all the leaves are evenly coated.
6Spread all of the leaves on the baking sheet in a single layer.
7Next roast the leaves in the preheated oven until wilted and lightly browned usually about 15 minutes.
8Transfer any crispy leaves to a serving plate and continue roasting, removing crispy leaves as you go along at 5-minute intervals until all leaves are crispy usually about about 10 minutes more.
9Enjoy one of our delicious Canna-Drink Recipes to wash them all down with !