Oven Roasted Brussels Sprouts Recipe (2024)

FAQs

Is it better to roast brussel sprouts whole or cut in half? ›

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).

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

Brussels sprouts are quite dense little vegetables, so parboiling them gives you a headstart on the cooking process. It is especially helpful for dishes involving grilled or roasted Brussels sprouts, because it softens them in the middle.

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.

How to Trim Brussels Sprouts Efficiently. No matter how you're going to cook your Brussels sprouts, you'll want to trim them first. At the base of each sprout is the spot where it was originally connected to the plant.

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

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.

Brussel sprouts can be eaten raw, typically in a salad. But if you are cooking them then it is possible to undercook them as most people expect cooked Brussel sprouts to be firm but not crunchy. If they are still crunchy then they have been undercooked. Just don't overcook them as they are terrible when overcooked.

The flavor components that contribute to a bitter flavor are concentrated in the center of the brussels sprout. If you slice the the veggie in half, it helps to release some of those compounds during the cooking process. Smaller is better when it comes to tenderness and flavor.

Why do you soak brussel sprouts in water? ›

It turns out that giving Brussels sprouts a good soak can help them to cook evenly throughout. Not only will the sprouts have a better texture after being soaked, but you won't have to choose between burning the outside and undercooking the inside.

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.

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.

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.

If brussels sprouts taste bitter to you, you may have a gene that senses bitter compounds in brassicas. It is similar to the gene that makes cilantro taste like soap to the people who have it, and like a yummy herb to people who don't.

Doing so will provide more surface area, which means more space for roasting, and more crispiness in each bite (via The Kitchn). Whether they're small or large, once your Brussels sprouts have been cut in half and placed flat side down on a preheated cooking pan, they'll be ready to roast.

To cut down on some of that bitterness, take a few extra steps. When you clean and prep your Brussels sprouts for cooking, be sure to remove the outer leaves. Additionally, rather than going straight to the roasting pan, consider quickly blanching the sprouts first, which can also help reduce bitter flavors.

Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.