Crispy Balsamic Roasted Brussels Sprouts Recipe (2024)

FAQs

Why are my roasted brussel 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.

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.

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. Surface area is your friend!

Why are my roasted Brussel sprouts not crispy? Sounds like they got overcrowded on the pan! Whatever you do, don't crowd the pan, or you'll end up with steamed Brussels sprouts instead of roasted. You may need to use two sheet pans!

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

One of the most common ways to cut a Brussels sprout is in half or quarters. By doing so, you reduce the size of the sprouts, speeding up cooking.

Beyond bitterness, parboiling your sprouts can speed up cooking times, softening the leaves to tender, right down to their core (without turning them to mush) and making it easy for you to focus on perfectly crispy and caramelized sprouts in less time in the oven, sauté pan, or out on the grill.

Slice off and discard the bottom end of each Brussels sprout, as well as any wilted or discolored leaves. Slice vertically to halve the Brussels sprouts. Then place the halves cut-side-down, and thinly slice horizontally to shred by hand.

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.

A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up.

Why are my roasted brussel sprouts chewy? ›

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.

Brussel sprouts are roasted in lots of oil, then topped with pine nuts, Parmesan cheese and honey. It's that sweet, fatty, cheesy combo that makes it taste good!

Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.

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. The longer you cook them, the stronger the smell will get.

Why aren't my Brussels sprouts crispy? Brussels sprouts are 86% water, so steps that keep them from steaming improve their crispness. Skip a silicone mat or parchment paper and roast them uncovered. Use high heat, direct contact with a hot pan and just enough oil to sear the surface without making it soggy.

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.

Loose-leaved sprouts: Sprouts, like all brassicas, require to be firmly planted. A leaf should tear if tugged before the plant can be dislodged form the soil. However, loose planting is not a direct cause of fluffy sprouts. The usual cause is poor soil, lack of growth and especially the use of non-hybrid cultivars.

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.