Crispy Roasted Brussels Sprouts
About this recipe
Crispy Roasted Brussels Sprouts are a game-changer for anyone who thinks they don't like this vegetable. This method ensures they come out perfectly crispy and golden brown, making them hard to resist!
In this video by ThatDudeCanCook, you'll learn a straightforward technique that involves blanching the sprouts before roasting, which helps achieve that coveted crispiness.
Ingredient notes
- Use 40 medium-sized brussels sprouts for this recipe.
- For blanching, you'll need 4 quarts of water and 1.5 tablespoons of kosher salt.
- You can use between 1/4 and 1/3 cup (70 ml) of olive oil for coating the sprouts before roasting.
- Add 1 teaspoon of kosher salt to season the sprouts before roasting.
Tips from ThatDudeCanCook’s video
- Trim only a tiny bit off the bottom of each brussels sprout to keep the layers intact and prevent them from falling apart during cooking.
- Blanch the sprouts in boiling salted water for about 6-7 minutes before roasting to enhance their texture.
- When placing the sprouts on the sheet pan, arrange them flesh side down with about half an inch of space between them to ensure even roasting.
Good to know
- How long does it take to roast the brussels sprouts?
- Bake the brussels sprouts in the oven for 25-30 minutes.
- What temperature should I set my oven to?
- Preheat the oven to 400°F (200°C) on convection mode.
- How do I know when the brussels sprouts are done?
- Look for the edges to be crispy and golden brown.
- Can I use more than one sheet pan?
- Yes, if you have too many sprouts, it's better to use two sheet pans than to crowd them.
No life story here — the video and the recipe are the whole point. All credit to ThatDudeCanCook: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Trim the bottom of each brussels sprout, removing only a tiny bit to keep the layers intact.
- 2
Slice each brussels sprout in half.
- 3
Bring a pot of water to a boil and add a little over a tablespoon of kosher salt.
- 4
Carefully drop the brussels sprouts into the boiling water and blanch for about 6-7 minutes.
- 5
Strain the sprouts and let them steam for about 2 minutes.
- 6
In a bowl, add a little olive oil to coat the sprouts and toss them gently.
- 7
Add a little more kosher salt to the sprouts and toss again.
- 8
Preheat the oven to 400°F (200°C) on convection mode.
- 9
Place the sprouts on a sheet pan, flesh side down, with about half an inch of space between them.
- 10
Drizzle more olive oil over the sprouts before baking.
- 11
Bake in the oven for 25-30 minutes until the edges are crispy and golden brown.
Heads up — we had to guess a little:
- The quantity of olive oil is inferred as it was given as a range (1/4 to 1/3 cup).
Credit where it’s due: this recipe was transcribed from ThatDudeCanCook’s original video on YouTube. Follow them there — it’s their dish.
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