Making a recipe for Roasted Brussels Sprouts, to come out at home, the way you many have enjoyed them at a popular local restaurant can sometimes be a frustrating endeavor.
And actually, there is quite an easy fix. It’s all in the temperature you roast them at, the pan you use, and one, very important tip.
First, the temperature. 400 F is preferable. This will allow your Sprouts to cook quickly, and crisp up nicely.
Second, use a solid, metal roasting pan, with a shallow lip (so that steam is not trapped in the valley of the pan, thus inhibiting your sprouts from browning and crisping properly.)
Third, DO NOT use a baking paper or silicone baking mat on your pan. This also encourages steam… and that’s not a good thing (for the afore mentioned reason).
Lastly, don’t over crowd the sprouts, give a bit of space between each, a quarter inch is just fine. Crowding the sprouts creates steam as the roast and…. well, I think you get the idea.
Generally speaking, Brussels Sprouts only require about 15 to 20 minutes TOPS to fully cook and crisp up nicely.
Of course, there are numerous ways to initially season and then finish your recipe.
Here is one of our favorites.
