Roasted Brussels Sprouts Recipe (2024)

FAQs

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

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.

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!

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.

Slice off and discard the bottom end of each Brussels sprout, as well as any wilted or discolored leaves. Slice vertically to halve the Brussels sprouts. Then place the halves cut-side-down, and thinly slice horizontally to shred by hand.

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!

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.

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.

Halved: Halved Brussel sprouts are the classic cut for sheet-pan roasting or sautéing. Sliced: Crisp these guys up in the air fryer. They are also great for sautéing and roasting – especially if you start with the larger sprouts and want to cut them into bite-sized pieces.

Put halved sprouts in, cut-side down, leave to sizzle for 5-10 mins, lifting them up every few mins to see how brown they are, then dot with butter, turn them over and cook for about 10 mins more until they are tinged dark brown all over.

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.

How to add flavor to brussel sprouts? ›

You can also use frozen Brussels sprouts, either full-size or petite. Seasonings: These can include balsamic vinegar, melted butter, shredded parmesan, maple syrup or honey, mustard, Sriracha or red pepper flakes, ranch seasoning, or just olive oil, salt, and pepper.

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

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.

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.

Fungal and bacterial infections cause black spots on Brussels sprouts. Prevent with spacing, air circulation, and tool sterilization.

One of the most common ways to cut a Brussels sprout is in half or quarters. By doing so, you reduce the size of the sprouts, speeding up cooking.

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.

Should you cut brussel sprouts in half before roasting? if you cut them in half or quarters the edges will get crispy and they will turn out great, but they will also burn quicker so keep an eye on them!

If the sprouts are small, leave them whole before cooking. If they seem to be rather large or have a thick core, halve or quarter them into uniform pieces. If some are small and some are larger, leave the small ones just trimmed, and then cut the larger ones in half. Some leaves will fall off.