How to get a crispy finish on roasted Brussels sprouts?

Question

Learn the tricks for browning sprouts without making them soggy.

Answer 1

The trick to getting a crispy finish on roasted Brussels sprouts is to cut them in half, ensure they are thoroughly dry, toss them well with oil, and roast them cut-side down in a single layer at a high temperature (200-220°C / 400-425°F) without overcrowding the pan.

Detailed Explanation:

Brussels sprouts can be transformed into a delicious, nutty, and crispy delight with the right roasting technique:

1. Preparation:
   • Trim and Halve: Trim off the tough stem end of each sprout. Remove any loose or discolored outer leaves. Cut each sprout in half lengthwise through the stem. For very large sprouts, you can quarter them.
   • Dry Thoroughly: This is critical for crispiness. After washing, ensure the cut sprouts are very dry. Use a salad spinner or pat them vigorously with paper towels. Excess moisture will steam them.
2. Seasoning:
   • Oil: In a large bowl, toss the dry sprouts with a generous drizzle of high-smoke-point oil (like olive, canola, or grapeseed). Ensure every cut surface and leaf is coated.
   • Salt & Pepper: Season generously with salt and freshly ground black pepper.
   • Optional Flavorings: A touch of garlic powder, a drizzle of maple syrup or balsamic glaze in the last 10 minutes can add sweetness and deeper caramelization.
3. Roasting:
   • Hot Pan, High Heat: Place your empty baking sheet in the oven while it preheats to 200-220°C (400-425°F). Arrange the sprouts cut-side down in a single layer on the hot pan.
   • No Overcrowding: This is paramount for crisping. Ensure plenty of space between the sprouts. If they're too close, they will steam instead of roast. Use two pans if necessary.
   • Bake Time: Roast for 20-30 minutes, depending on size and desired crispness.
   • Flip/Stir: After 15-20 minutes, use a spatula to flip or stir the sprouts to ensure even browning. Many recipes specifically emphasize starting cut-side down for maximum caramelization.
   • Doneness: Sprouts are done when they are tender throughout and have many crispy, deeply caramelized (almost charred) outer leaves.

Pro Tip:

To really get those outer leaves crispy, don't worry about getting every sprout cut-side down perfectly at the start. Focus on a single layer and plenty of space, and those loose leaves will crisp up beautifully.