Roasted Brussels Sprouts Recipe - Food.com (2024)

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.

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. Surface area is your friend!

If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.

Blanching is optional, but it allows you to roast at a higher temperature to crisp up the edges. I blanched my Brussels sprouts for just a few minutes before shocking them with cold water. Toss the Brussels sprouts with olive oil, salt, and pepper until well coated. The key, actually, is to add quite a bit of salt.

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. Keep the leaves: Don't discard the outer leaves that fall away as you cut the sprouts.

Roast the Brussels Sprouts at high heat

Drizzle the other half of your olive oil in the preheated baking sheet and lay the brussels sprouts face down. Roast the brussels sprouts at 450F for about 30 minutes or until the leaves are dark golden brown and crispy (the cooking time will vary based on your oven).

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Why are my roasted Brussel sprouts not crispy? Sounds like they got overcrowded on the pan! Whatever you do, don't crowd the pan, or you'll end up with steamed Brussels sprouts instead of roasted. You may need to use two sheet pans!

A slow-growing, long-bearing crop, Brussels sprouts should be planted in early spring, or mid- to late summer for a crop that matures in the fall. The small heads mature best in cool and even in light frosty weather. Spring planting is also fine in cooler climates.

Why aren't my Brussels sprouts crispy? Brussels sprouts are 86% water, so steps that keep them from steaming improve their crispness. Skip a silicone mat or parchment paper and roast them uncovered. Use high heat, direct contact with a hot pan and just enough oil to sear the surface without making it soggy.

Should brussel sprouts be parboiled before roasting? ›

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture.

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.

However, keep in mind that roasted brussels sprouts get a little smelly the older they get. So maybe make these a day ahead of time at most. Reheat in the oven, in a skillet, or in the microwave. The microwave is the fastest but will leave them a bit soggy while the skillet and oven work best for warming.

Prepare the vegetables: leave them whole or cut them in half if large, then blanch them in salted boiling water until crisp-tender (al dente), about 4 min. Drain well, then serve.

Without oil, Brussels don't brown and soften—they dehydrate. Its also possible that they simply need more time in the oven. Cooking times vary depending on their size. A cooked Brussels sprout should be pierced easily with the tip of a sharp knife.

The usual cause is poor soil, lack of growth and especially the use of non-hybrid cultivars. Only hybrid cultivars can be relied on to produce firm sprouts.

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.