Gone are the days of mushy, colorless, and bland-boiled Brussels sprouts. These days, I think we’re all on board with the fact that the best (and easiest!) way to cook Brussels sprouts is in the oven.
The goal is to roast them until they’re nicely browned and crispy and still have a bit of a bite on the inside. This is simple to achieve as long as you keep a few key rules in mind and avoid a couple of common mistakes.
When I was testing different Brussels sprouts recipes for my cookbook, Friendsgiving, I experimented with various techniques, oven temperatures, and cook times. As a result, I zeroed in on this easy recipe for basic roasted Brussels sprouts that work every time.
Keys to the Best Roasted Brussels Sprouts
- Buy good sprouts: Look for Brussels sprouts that have tight bulbs, don’t feel slimy, and have no yellowing leaves. If you have access to a farmers market, look for sprouts that are sold on the stalk.
- High temperature: Roasting at 425ºF ensures Brussels sprouts are cooked through on the inside, crispy and browned on the outside, and not at all mushy.
- Roast in a single layer: Arranging the sprouts so that they’re not on top of each other allows hot air to circulate each piece so it can crisp up. Crowding them while they roast results in mushy, steamed sprouts instead.
- Toss just once: Resist the urge to toss or flip the Brussels sprouts more than once while they roast. It’s that prolonged contact with the hot baking sheet that will create the best browning.
Upgrade Ideas
If you want to dress these up a bit, sprinkle the roasted sprouts with pomegranate arils, grated Parmesan cheese, and/or lemon zest. Brussels sprouts have a bit of bitterness to them, hence why they pair especially well with sweet flavors like balsamic and honey chipotle.
Simply Recipes / Alexandra Shytsman
More Brussels Sprouts Recipes
#Roasted #Brussels #Sprouts #Recipe #Ingredients
