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.
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.
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?
Why are my roasted brussel sprouts not crispy?
Why are my oven roasted brussel sprouts mushy?