Recipes

Brussels sprout crisps & caramel apple fizz cocktail

Instant Party: Get your five a day the fun way with crunchy veggie chips and a refreshing apple cocktail

Brussels sprout crisps snack and caramel apple fizz cocktail

Brussels sprout crisps snack and 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.