Try this Roasted Brussels Sprouts recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0.28124999955 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.038834999937864 g
- Serving Size 1 1 recipe (0g)
- Sodium 73.6861979166578 mg
- Sugar 0 g
- Trans Fat 0.00761624998781403 g
- Calories 2 calories
Step-by-step
- Preheat the oven to 450 degrees.
- Wash brussels sprouts and cut off the ends, dry with a paper towel.
- If the brussels sprouts are overly large, you can cut them in half.
- Otherwise, keep them whole.
- Toss brussels sprouts with enough olive oil to coat, then sprinkle with salt and pepper.
- Place on a large baking sheet and roast for 25 minutes or until brown and crispy on the outside, shaking once halfway through cooking.
- Serve and enjoy!
- YES enjoy your brussels sprouts!
High-heat roasting transforms cruciferous vegetables by caramelizing natural sugars while simultaneously evaporating internal moisture. Brussels sprouts often turn out soggy rather than crisp when trapped moisture prevents direct thermal contact with the hot metal sheet.
Dry the exterior thoroughly after washing to prevent steaming during the initial minutes in the oven. Moisture remaining on the leaves converts to steam, which conducts heat less efficiently than direct pan contact and prevents the browning reactions necessary for savory depth. Set the oven to 450 degrees Fahrenheit, ensuring the cooking environment is sufficiently hot to sear the outer leaves before the interior overcooks.
Halve specimens that exceed an inch and a half in diameter to expose their inner layers to dry heat. Keeping smaller sprouts whole maintains an optimal moisture balance, preventing the center from drying out entirely while the exterior achieves a dark brown, crunchy crust. Toss the vegetables in olive oil just until coated; excess oil pools on the baking sheet and actually fries the leaves unevenly, yielding patches of greasiness rather than uniform crispness. Spread the pieces in a single layer with adequate space between them, because overcrowding traps steam and undermines the required desiccation.
Shaking the baking pan halfway through the twenty-five-minute cooking window redistributes the pieces, exposing new surfaces to the radiant heat of the oven floor. Adequate spacing combined with a blazing hot pan eliminates the damp, steamed texture that plagues poorly managed batches.
