Preheat oven to 250 degrees F (120 degrees C). Line a large baking sheet with aluminum foil.
Trim off the end of each of the Brussels Sprouts (20). The leaves will either fall off or easily peel off. When you get to the point where they no longer will peel off, trim the end again and repeat the process.
Wash leaves and thoroughly dry in salad spinner. Toss with Olive Oil (2 teaspoon) and spread in an even layer on the baking sheet.
Roast for 30 to 35 minutes, checking every ten minutes and removing any leaves that are browned and crispy.
Add zest from a Meyer Lemon (1) and season with Sea Salt (to taste).