Brussels sprouts are a delicious and nutritious vegetable that can be enjoyed year round. However, properly roasting brussels sprouts to get that nice caramelized exterior while keeping the inside tender and not soggy can be tricky. There are a few key tips to follow to get perfectly roasted brussels sprouts every time.
Why Roasting is Best for Brussels Sprouts
Roasting is one of the best cooking methods for brussels sprouts for a few reasons:
- It brings out the natural sweetness – Roasting caramelizes the natural sugars in the brussels sprouts, resulting in a sweeter, nuttier flavor.
- Crispy exterior – The high heat of the oven helps dry out and crisp up the outside leaves of the brussels sprouts.
- Tender interior – Roasting cooks the brussels sprouts evenly all the way through, so they stay tender but not mushy on the inside.
- Easy to flavor – Brussels sprouts are like a sponge for soaking up different seasonings and flavors when roasted.
The key is to follow a few simple steps to prevent the brussels sprouts from overcooking and getting soggy in the middle while roasting.
Trim and Halve the Brussels Sprouts
Start by trimming off the dry or discolored outer leaves. Use a paring knife to cut off the hard stem end. Cut the brussels sprouts in half from top to bottom. This exposes more surface area to get crispy and allows them to cook faster and more evenly.
Toss with Oil and Seasonings
In a large bowl, toss the halved brussels sprouts with olive oil or avocado oil. Use about 2-3 tablespoons oil per pound of brussels sprouts. Season with salt, pepper, garlic powder, or any other desired herbs or spices. The oil and seasonings will evenly coat each sprout for delicious flavor.
Use a Sheet Pan
Spread the brussels sprouts out in a single layer on a rimmed baking sheet. Leave space between each sprout for air circulation. A crowded pan will cause them to steam and get soggy. Roast at high heat, 400-425°F, for best caramelization.
Don’t Overcrowd the Pan
| Pan Size | Brussels Sprouts |
|---|---|
| 9×13 inch | 2 pounds |
| Half Sheet (13×18 inch) | 3-4 pounds |
As shown in the table, use a large enough baking sheet or roasting pan to avoid overcrowding. Overcrowding causes the sprouts to steam instead of roast.
Roast at High Heat
Roast the brussels sprouts at a high temperature, between 400-450°F. The high heat helps the outsides to quickly caramelize while the inside cooks. Roasting at too low of a temp increases the cooking time and leads to soggy sprouts.
Toss Midway Through
For evenly browned and tender sprouts, toss them gently halfway through roasting. This allows any that are browning too fast to rotate to a cooler spot and distributes the heat and oil coating evenly. They should take 25-35 minutes total roasting time.
Check for Doneness
The outer leaves should be deeply browned and crispy. Pierce the center with a knife to check they are tender all the way through but not mushy. Immediately remove them from the hot pan when done to prevent overcooking.
Optional Extras
Consider adding one or more of these extras before roasting for more flavor:
- Minced garlic
- Chopped onion
- Crumbled bacon
- Parmesan cheese
- Chopped walnuts
Best Oils for Roasting
The oil coating is key for evenly browned and crispy brussels sprouts. Choose an oil with a high smoke point that won’t burn or get bitter during roasting. Good options include:
| Oil | Smoke Point |
|---|---|
| Avocado oil | Refined – 520°F Unrefined – 375-400°F |
| Coconut oil | Refined – 450°F Unrefined – 350°F |
| Grapeseed oil | 420°F |
| Canola oil | 400°F |
Olive oil has a lower smoke point around 375°F, so it’s best for low to medium high roasting temperatures. Avoid oils like sesame or flaxseed oil which can burn quickly.
Add Lemon Juice or Vinegar
For extra flavor, toss the roasted brussels sprouts with a splash of lemon juice or vinegar once they come out of the oven. This brightens up the flavor and enhances the crispness.
Let Them Cool Before Serving
Resist the urge to immediately dig into the perfectly roasted brussels sprouts. Let them cool for 5-10 minutes first. This allows the residual heat to continue cooking them without scorching your mouth.
Store and Reheat Leftovers
Let any uneaten roasted brussels sprouts cool completely before storing to avoid condensation. Place in an airtight container in the fridge for 3-4 days. Reheat in a 400°F oven or sauté briefly in oil to restore crispiness.
Conclusion
With these handy tips, you can look forward to tender, caramelized roasted brussels sprouts that never turn out soggy. Trimming, halving, using a sheet pan, roasting at high heat, and tossing midway are the keys. Feel free to experiment with different seasonings and oils to customize the flavor. Enjoy this versatile and delicious vegetable to its full roasting potential.