3 Tips for Better Roasted Brussels Sprouts

3 Tips for Better Roasted Brussels Sprouts

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Kelli Foster
Oct 31, 2016

Think you have roasted Brussels sprouts mastered? Here are three simple steps to make those crispy leaves and caramelized edges even better.

1. Halve them for more seared surface area.

I think we can all agree the very best part of roasted Brussels sprouts is the deeply browned, caramelized surface. The easiest way to maximize the seared surface area is by slicing the sprouts in half, then placing them cut-side down at the start of cooking.

Get a recipe: Cider Glazed Brussels Sprouts and Bacon

2. Start with a sizzling hot pan.

Don't just preheat the oven — preheat your sheet pan, too. Slide the sheet pan in the oven right after setting the temperature. Once the oven is heated, carefully remove the sheet pan, and place the oiled sprouts cut-side down (remember, more surface area equals more sear) on the hot pan. The sprouts will sizzle and start to sear right on contact.

Get a recipe: Smoky Roasted Brussels Sprouts and Kielbasa

3. Crank up the oven temperature.

Don't be shy with the temperature dial on your oven. A high temperature is what you need to achieve those crave-worthy, crispy outer leaves and charred edges. We most often use 425°F in our recipes, although anywhere between 400°F and 450°F will get the job done.

Learn more: The Best Temperature for Roasting Vegetables

What do you do for extra-crispy roasted Brussel sprouts?

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