Schmaltz-Roasted Brussels Sprouts Recipe (2024)

FAQs

Why are my roasted Brussels sprouts not crispy? ›

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.

One technique for mitigating bitterness in Brussels sprouts is to blanch them. (This technique also works for making collard greens less bitter, as well as other greens.) Blanching involves adding your veg to boiling water for a brief period, then plunging it into an ice bath to stop the cooking process.

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.

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.

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.

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.

Not using enough oil.

The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of 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.

Drizzle the other half of your olive oil in the preheated baking sheet and lay the brussels sprouts face down. Roast the brussels sprouts at 450F for about 30 minutes or until the leaves are dark golden brown and crispy (the cooking time will vary based on your oven).

Do you need to wash Brussels sprouts before roasting? ›

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.

Tips for cooking brussels sprouts

The one rule that holds true for cooking sprouts on the hob is that you should try to avoid cooking them for more than 5 minutes or the sulphurous compounds (isothiocyanates) within them will start to break down – and they will smell.

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. I go up to 1 1/2 Tbsp. Don't tell anyone.

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.

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.

Without oil, Brussels don't brown and soften—they dehydrate. Its also possible that they simply need more time in the oven. Cooking times vary depending on their size. A cooked Brussels sprout should be pierced easily with the tip of a sharp knife.

It's as simple as spreading the leftover Brussels sprouts in a single layer on a baking sheet (use two to avoid overcrowding if there's a lot) and heating them in a 350°F for 10 to 12 minutes. When the sprouts come out of the oven they'll be hot and crispy all over.

I cook them often and have no mushiness with the following process. Quarter the Brussels sprouts. Toss with salt, pepper, garlic powder, olive oil, a bit of balsamic and a dash of cayenne. Throw in the oven for 30 minutes at 400 and don't crowd the cooking sheet.

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.