Even people who don't like Brussel Sprouts will like these.
Super simple and everyone loves them, they just take a little bit of prep work.
Cut (don't bother washing yet) the bottom 1/3" off your brussel sprouts. From the bottom, peel the leaves off the center.
After you've peeled a few layers of leaves, you'll note that it is getting increasingly harder - move on to next brussel sprout. Set aside the half naked ones for use in another recipe, toss the leaves in a colander for washing.
Now there are two ways to continue - one is both easier and healthier for a home chef, and the other is how a Chef might do it a restaurant.
First, the healthy home option.
Mix 1 teaspoon of curry powder and 1 teaspoon of sea salt with 2 tablespoons of olive oil. Drizzle the flavored oil over the brussel sprout leaves, then spread them across a baking sheet and place in a 350 degree oven. I use convection if it is available.
1 lb of brussel sprouts trimmed of their first 3 layers of leaves covers about 1 hotel pan. Use a silicon mat or parchment paper.
Cook the leaves for about 10-15 minutes - looking for them to get crispy and even a bit brown on the edges.
The Chef way, stolen from the award winning Uchiko Restaurant in Austin, is made by flash frying the brussel sprout leaves, then drizzling them with a 1:1 simple syrup flavored with fish sauce. Just mix 1 part sugar with 1 part water (by weight - remember 1 part water + 1 part sugar = 1.5 parts simple syrup) over low heat until sugar is dissolved (about 10 min). Then add seasoning, in this case curry powder (to taste) and voila.