Directions: |
Directions:
Toss and roast at 425ºF for 25 minutes
There are a few ways to insure that your Brussels get as crispy as possible:
Don't line your sheet tray.
Parchment paper is great for baked goods like cookies and brownies, but not needed for roasting. Veggies have a much better chance of crisping up when placed directly on a metal baking sheet.
Don't overcrowd your pan.
As your sprouts cook they will release a bit of moisture. If all of them are crowded in a small pan, that moisture will begin to steam the Brussels, resulting in mushy sprouts.
KeepTemp High
Roasting at a lower heat will eventually give you some golden veggies, but we prefer hot and fast because it leaves the sprouts with a little bit of crunch..
Keep 'em cut side down.
As with any roasted veggie, we want as much surface area to be touching the baking sheet as possible. After you've dumped all your oiled-up sprouts onto your baking sheet, give it a shake to allow the sprouts to rest cut-side down. I like to even go through and flip the last stragglers. It'll be worth it in the end.
Don't mess with them.
Those cut sides will take awhile to caramelize, so give 'em a chance! If you're stirring your veg every few minutes, they won't have enough time on any side to get that delicious golden color. Before giving your sprouts a big stir, check the undersides to make sure they're done caramelizing. If you've got the color you're looking for, give them a stir to allow them to get a little color on their rounded sides.
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This recipe for Roasted Brussel Sprouts is from