How to Roast Brussels Sprouts - Cookin Canuck Holiday Side Dish 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).

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.

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.

Place them face down and resist the urge to move them around. A searing hot baking sheet with the brussels cut side down is the key to crispy brussel perfection.

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!

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.

Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Raw: Slice thinly and toss with other shredded vegetables like cabbage, carrots, or beets.

There is nothing worse than soggy Brussels sprouts. If they are soggy and mushy-they are probably overcooked. You want a crisp on the outside Brussel sprout, so watch that cooking time.

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.

First, trim and chop the Brussels sprouts.

Then, slice larger sprouts in half, leaving smaller ones whole. Aim for all your veggies to be a similar size so that they cook evenly.

What happens if you don't wash Brussels sprouts? ›

Brussels sprouts can harbor bacteria and viruses like E. coli. Always wash your sprouts with cool water to help remove potentially harmful pathogens.

Buy 1½ pounds of untrimmed brussels sprouts to feed four to six people (depending on what else is on the menu).

By doing so, you reduce the size of the sprouts, speeding up cooking. You also create a flat surface in the process (one flat surface for halved sprouts; two for quarters), which improves contact with the hot pan or baking sheet, allowing you to brown them more effectively.

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.

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.