Easy Roasted Balsamic Butternut Squash & Brussels Sprouts Recipe (2024)

FAQs

Why are my roasted brussel sprouts not crispy? ›

Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.

Like all cabbages, Brussels are unavoidably fibrous and dense. You must overcome this by either cooking them in salty water until fork tender (blanching), or by roasting at a high (over 425F) temperature for upwards of 20 minutes. To guarantee great texture, do both!

How do I prepare brussel sprouts? To prepare brussel sprouts, you should rinse them well or even soak them if you have enough time. Trim the bottoms and outer leaves off, then cut them in half to prep them for roasting.

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).

You can technically do either, but we think that cutting them in half first gives you better roasted Brussel sprouts.

If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. 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.

In a large pan, bring the water and salt to a roaring boil. Blanch the sprouts for 3 minutes, then strain into a colander and place in iced water to stop the cooking.

Brussels sprouts — Hold the bitter

Parboil them in salted water. Both Martha Stewart and Gordon Ramsay tout this cooking hack, advising us to trim and halve the Brussels sprouts, before tossing them in salted boiling water for 2 minutes and then roasting or sautéing them with their final flavors.

Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves.

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.

What are black spots on Brussels sprouts? ›

Fungal and bacterial infections cause black spots on Brussels sprouts. Prevent with spacing, air circulation, and tool sterilization.

Buy 1½ pounds of untrimmed brussels sprouts to feed four to six people (depending on what else is on the menu).

Reheat the Same Way They Were Cooked

The only difference is that we'll lower the oven temperature for reheating. A high oven temperature is ideal for roasting, but since the sprouts are already cooked, we just want to heat them through and bring back their crispy char, without burning them.

Any disdain you may harbor for Brussel Sprouts probably originated by eating them steamed or boiled. Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead.

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.

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

Brussels sprouts — Hold the bitter

Parboil them in salted water. Both Martha Stewart and Gordon Ramsay tout this cooking hack, advising us to trim and halve the Brussels sprouts, before tossing them in salted boiling water for 2 minutes and then roasting or sautéing them with their final flavors.