should you roast brussel sprouts cut side up or down

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Crispy roasted brussel sprouts. This is the quintessential fall side dish, don’t ya think? Perfect all season long, and a staple on our Thanksgiving menu! I’m sharing my top SEVEN TIPS to help you make perfect roasted brussel sprouts every single time.

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.
should you roast brussel sprouts cut side up or down

For Crispiest Ever Brussel Sprouts, Don’t Roast Whole!

Slice brussel sprouts in half from top to bottom, leaving the core in tact on each piece to hold the leaves together. Can I roast whole brussel sprouts? You absolutely can, but the insides will steam and they won’t get as crisp.

should you roast brussel sprouts cut side up or down

Can you roast frozen brussel sprouts?

I always reach for fresh, but as long as the brussels sprouts are cooked at a high enough temperature (to help absorb any residual condensation, I’d crank the heat up to 450F), you should be fine. Just make sure to coat with enough oil (tips on this below!) and season well with salt.

Once You Try Brussels Sprouts This Way There Is No Going Back

FAQ

How do you cut Brussels sprouts for roasting?

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.

Why are my roasted brussel sprouts not crispy?

If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won’t allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.

Why are my oven roasted brussel sprouts mushy?

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.

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