01 of 06
Start With Fresh Brussels Sprouts
Roasting brussels sprouts brings out their deep nutty flavor. This technique can convert more than one avowed Brussels sprouts-hater into aBrusselssprouts-lover. Convert the haters in your life with ease using these easy steps!
As with all fruits and vegetables, start withfresh brussels sprouts. Look for outer leaves that are dark green and vibrant and stem ends that aren't brown or dried out. Avoid brussels sprouts that have bruising, cuts, or browned leaves. If you see brussels sprouts on the stalk for sale, snap them up. Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose.
Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person. Preheat the oven to 375 degrees Fahrenheit (sprouts will roast nicely anywhere in the 350 to 400 degrees Fahrenheit range).
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02 of 06
Trim the Brussels Sprouts
Work with one brussels sprout at a time; cut off and discard the stem end.
Pull off and discard the outside leaves of the Brussels sprouts. Just the first layer is fine or, if you want to tone down the intensity of the Brussels sprouts flavor, peel off enough leaves to reveal a softer green. Repeat with all Brussels sprouts.
This peeling process is well worth the time. The outer leaves are tougher, take longer to cook, and can lead to overlyroasted sprouts. Don't worry; you don't need to toss all those pretty leaves out. Wrap them loosely in plastic and cook them within a few days. Try a quick sauté or stir-fry!
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03 of 06
Cut Them to Similar Size
While it is, of course, possible to roast Brussels sprouts whole, they have more surface area to brown and turn delicious (and get tender faster) if you take a moment to cut them in half lengthwise.
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04 of 06
Add Oil and Coat Brussels Sprouts
Put the trimmed Brussels sproutsin a roasting or baking pan. For easy clean-up, line the pan with parchment paper first.Drizzle the Brussels sprouts with a bit of oil and toss them to coat the sprouts evenly. Arrange them in a single layer. If you want to take the time to set them cut-side-down, you'll end up with more evenly browned sprouts. Sprinkle with salt and any other seasonings you want to use.
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05 of 06
Roast Them
Now you have a choice; you can make crunchier roasted Brussels sprouts or softer roasted Brussels sprouts:
For crunchier Brussels sprouts:Simply pop this pan of sprouts in a hot ovenand roast until browned and tender,about 30 minutes.
For softer brussels sprouts:Pour about 1/2 cup of chicken or vegetable stock, or even plain water into the pan, cover, and put in a hot oven for 20 minutes, uncover and continue roasting until sprouts are browned, and liquid is completely evaporated for another 15 minutes.
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06 of 06
Serve Those Sprouts!
Serveroasted Brussels sproutshot or at least warm. Out of the oven, they will keep warm and yummy for up to 30 or even 45 minutes if you cover them and set them in a warm place.
Now is the time todrizzle on balsamic vinegar, sprinkle with freshly ground black pepper, cover with shavings of Parmesan cheese, spritz with lemon juice, add a splash of fish sauce, or add a few drops of hot chili oil or chili flakes if you want to serve them with additional flavors.
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FAQs
Why are my roasted brussel sprouts not crispy? ›
Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.
How do you roast brussel sprouts so they are not bitter? ›A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.
Is it better to cut brussel sprouts before roasting? ›To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).
Why do you soak Brussels sprouts before cooking? ›Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.
Do you roast Brussels sprouts face up or down? ›Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp.
Should you parboil Brussels sprouts before roasting? ›Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.
Why are my roasted Brussels sprouts chewy? ›Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves.
Should Brussels sprouts be blanched before roasting? ›To guarantee great texture, do both! Trim and halve your brussels, then blanch and thoroughly dry them, and then roast at a high temperature until the outer leaves are starting to blacken. Moisture is the enemy of crispiness.
Why are my roasted Brussels sprouts mushy? ›If they are soggy and mushy-they are probably overcooked. You want a crisp on the outside Brussel sprout, so watch that cooking time.
Do you need to wash Brussels sprouts before roasting? ›To prepare brussel sprouts, you should rinse them well or even soak them if you have enough time. Trim the bottoms and outer leaves off, then cut them in half to prep them for roasting.
Can you roast Brussels sprouts ahead of time and reheat? ›
To make these Brussels Sprouts ahead, slightly undercook them the day before—they should still be a little crunchy and slightly raw looking in the very center. Reheat (which will finish the cooking) just before serving in a large skillet on the stove or in a buttered, covered baking dish in the oven.
Why are my oven roasted Brussels sprouts mushy? ›Moisture is the enemy of crispiness.
There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp.
Not using enough oil.
We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven. Follow this tip: For every 1 pound of Brussels sprouts, you'll want to use 2 tablespoons of oil.
It's as simple as spreading the leftover Brussels sprouts in a single layer on a baking sheet (use two to avoid overcrowding if there's a lot) and heating them in a 350°F for 10 to 12 minutes. When the sprouts come out of the oven they'll be hot and crispy all over.
What happens when you over cook brussel sprouts? ›For best results, cook sprouts until just tender, never mushy. Overcooking produces the offensive odor associated with Brussels sprouts. It's caused by the release of sulfur-containing compounds. Overcooking also causes them to turn a drab olive green.