5 Tips for Better Roasted Brussels Sprouts (2024)

FAQs

5 Tips for Better Roasted Brussels Sprouts? ›

Just toss with olive oil and roast at around 400 degrees until softened and starting to brown, generally around 30 minutes. Season with salt, pepper and garlic. I also like to add carrots, cut into one-inch pieces or small onions or both. A little balsamic vinegar is also nice on roasted sprouts.

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.

The best pans for Roasted Brussels sprouts:

If you're going the baking sheet method, make sure that you use parchment paper over tinfoil. It'll create much crispier and tender Brussels sprouts. And also be sure to spread the Brussels sprouts out in an even layer!

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.

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.

Just make sure there's enough fat on the brussel sprouts (and the pan) to help them get crispy. A good rule of thumb is at least 1 Tbsp olive oil per pound of brussel sprouts.

Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice.

Halving them is essential, but quartering them can be an even better way to get great texture and speed up cooking, especially if they are larger Imperfect Brussels sprouts or just late season ones from the store!

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.

Crispy Brussels Sprouts Method: Roast at High Heat

I tossed the sprouts with 2 tablespoons of oil, salt, and pepper, then spread them onto a parchment-lined sheet pan, arranging them cut-side down. I roasted them at 450°F without stirring until they were very browned and tender, 25 minutes.

Why are my roasted brussel sprouts not crispy? ›

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.

Avoid mushy Brussels sprouts by making the most of your heat

Cooking your Brussels sprouts quickly will prevent them from releasing their characteristically foul odor and also ensure that they crisp up instead of turning mushy (via Kitchn). One way to do this is to also preheat your baking tray.

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.

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.

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.

Not using enough oil.

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.

Place halved Brussels sprouts face down on the pan and let cook until they are slightly brown on one side, about 5 to 8 minutes. 3. Stir and cook for another 5 to 8 minutes, until they are tender.