There’s an art to making Brussel sprouts crispy and amazing. Here’s how.
Brussel Sprouts – the Breakaway Veggie of 2018 (and 2019).
Brussel sprouts have made a considerable comeback in recent years. When I was a kid, they were the source of so much dinner table angst. I hated them. I swear they smelled like farts. Worst of all, my mother would boil them – a common strategy for Irish people.
But now, at least in California, they’re the breakaway veggie. Every menu has some sort of sprout option, not always healthy, but generally very good! The danger, however, is when they’re not cooked thoroughly. When they’re undercooked in the center, they’re hard to eat and it takes away from the flavor. So making sure your sprouts are cooked all the way to the center is part of this art I’m about to impart on you.
Get your pencils ready kids, you’ll want to take notes here.
How to get Brussel Sprouts Crispy
The key to the perfectly cooked brussel sprout is to cut them in half and put the flat part down. No flipping required. That’s it. The rest (ie, how you chose to season them) is just details. However, I also recommend loosely covering them with tinfoil. This ensures that the heat stays in the sprouts and they get cooked all the way through. But because they’re not tightly packed in foil, they dry out just enough to get crispy.
How to Serve Brussel Sprouts
There’s a restaurant near my house where we often go just for the sprouts (and the cocktails, obvi). They serve them flash fried on a bed of gochujang aioli – something I plan to master because it’s damn good. Aioli sauce is a great accompaniment for Brussel sprouts in general, but you can also lighten it up with a simple tzatziki sauce or even Siracha sauce. If you want to go with dry toppings, opt for grated parmesan or slightly melted goat cheese.
…OMG, I’m dying to try Brussels and goat cheese now.
Want More Roasted Veggie Ideas?
Okay, I’m off to go eat the Brussels I made for this shoot. If you make these, ping me and let me know how you did!
- 1 lb raw brussel sprouts
- t tablespoon olive oil
- salt and pepper to taste
- Preheat oven to 425.
- Cut Brussel sprouts lengthwise and put them in a strainer.
- Ensure they're well rinsed, pat dry, then put them in a bowl.
- Add salt, pepper and olive oil and stir well.
- Place on a lined cookie sheet, flat-side down.
- Sprinkle with a bit more salt and pepper (if you like).
- Roast for 20 minutes or until golden brown.