Easy Brussels Sprouts Recipe with Kimchi and Pancetta (2024)

FAQs

Why won't my brussel sprouts get crispy? ›

Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F. (425°F is even better.)

Don't be shy with oil when roasting veggies. Stick with olive oil or grapeseed oil, but avocado, canola, or vegetable oil work fine too. Just make sure there's enough fat on the brussel sprouts (and the pan) to help them get crispy.

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot — just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

Pan-Roasted Brussels Sprouts (That Aren't Bitter)

A quick blanching and caramelization process ensures a sweet, not bitter, taste. Enhanced with garlic, lemon juice, maple syrup, and Parmesan, it's a delightful side dish for any meal.

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

To create a crunchy exterior and allow water to escape from the brussels, they should be cut in half before roasting (and sometimes, if large, into quarters as well). Additionally, time and temperature are two important factors when roasting brussel sprouts.

Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp.

Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.

Do you need to soak brussel sprouts before cooking? You don't need to, but it might help to soak them first. Do so for 20 minutes if you have time, prior to trimming them. If not, make sure you at least rinse them before you prep them for roasting.

“Brussels sprouts are high in fiber, which can promote digestive regularity,” says Rifkin. She explains that eating fiber-rich foods, like Brussels sprouts, is important because it increases stool frequency and alleviates constipation.

How to prep Brussels sprouts? ›

Meanwhile, prepare the sprouts by discarding any tough, coarse outer leaves. Using a sharp knife, cut a deep cross into the base of each sprout: this will enable the centre to cook without overdoing the outside. Add the sprouts to the pan of boiling water, cover and boil for 4-5 minutes until just tender.

Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts. If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves.

Rich in antioxidants

Brussels sprouts are high in antioxidants, compounds that promote overall health and help prevent damage to cells ( 5 , 6). Eating Brussels sprouts as part of a diet rich in fruits and vegetables can help supply the antioxidants your body needs to promote good health.

Crispy Brussels Sprouts Method: Roast at Two Temperatures

These sprouts roasted at 400°F for 35 minutes, then at 450°F for 10 minutes. Results: There were a few outer leaves from some of the sprouts that fell off, and those got nicely crisped.

When we think about which meats go with Brussels sprouts, bacon usually comes to mind first. Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.

It's as simple as spreading the leftover Brussels sprouts in a single layer on a baking sheet (use two to avoid overcrowding if there's a lot) and heating them in a 350°F for 10 to 12 minutes.

Moisture is the enemy of crispiness.

There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp.

The usual cause is poor soil, lack of growth and especially the use of non-hybrid cultivars. Only hybrid cultivars can be relied on to produce firm sprouts. Excessive nitrogen fertiliser is not implicated in loose sprout formation.

If they are soggy and mushy-they are probably overcooked. You want a crisp on the outside Brussel sprout, so watch that cooking time.