![]() ![]() Tip: My favorite thick balsamic vinegar is Napa Valley Naturals’ Grand Reserve Vinegar-it’s about $8 at Whole Foods and similar stores. ![]() You could finish it off with a sprinkle of lemon zest, red pepper flakes and/or grated Parmesan. Transfer your roasted sprouts to a serving platter, then lightly drizzle thick balsamic vinegar, balsamic glaze or reduction on top. See any that fit the bill? Italian Roasted Brussels Sprouts You can serve roasted Brussels sprouts with a variety of main dishes! Simply choose garnishes that complement your main dish. Roast the Brussels sprouts until they are deeply golden on the flat sides and offer little resistance when pierced through by a fork. That said, don’t stop too soon! If you’re wondering if you have burned your sprouts, they’re probably just right. The cook time will depend on the size and density of your sprouts as well as your caramelization preferences. The tops get nice and toasty from the oven’s upper heating element, too. That means that the insides become perfectly tender, while the flat edges turn deeply golden. Halved Brussels sprouts, when they are placed with the flat sides against the pan, essentially steam on the inside where the air is trapped. I recently discovered that Brussels sprouts turn out best when they are not turned during the cooking process! I generally recommend turning your vegetables halfway through baking, but sprouts are a special case. I recommend roasting Brussels sprouts at 425 degrees Fahrenheit. High enough to get crispy, golden edges, but not so high that the olive oil burns on the pan and creates bitter flavors. 4) Bake the sprouts at a relatively high temperature. Tip: Here is my favorite large, rimmed baking sheet (they’re called half-sheet pans, and that’s an affiliate link). See my note in the recipe for more details. It’s better to use two pans, arranged on separate racks near the middle of the oven, than to cram too many sprouts on one pan. ![]() 3) Don’t overcrowd the pan.īrussels sprouts need some breathing room on the pan, or they’ll produce so much steam that they never crisp up. This is key! Now the sprouts have flat edges that will bake flush against the pan and caramelize. Then, slice each sprout in half from the flat base through the top. ![]() 2) Trim and halve the sprouts.įirst, we’ll slice off the nubby ends-they’re tough and you won’t want to eat them, anyway. Store unused Brussels sprouts in a bag in the vegetable drawer. Smaller sprouts are typically more tender and sweet, but try to choose sprouts that are roughly the same size so they’re done around the same time. They should feel firm when gently squeezed. When you’re at the grocery store, look for bright green Brussels sprouts with intact outer leaves. Here are a few tips and tricks that will ensure your roasted Brussels sprouts turn out perfectly, every time. That’s why the sprouts you’ll find in stores right now are on the sweeter side-they’re the best you’ll find all year! Let’s roast ’em up. Brussels sprouts, like other members of the cabbage family, actually benefit from cooler temperatures. They’re at their peak right now since we’ve had our first frost. I just can’t get enough roasted Brussels sprouts.īrussels sprouts are in season from September through March here in the U.S., although you can find them year-round. Roasted Brussels sprouts really don’t need much seasoning, but I’ve come up with many ways to serve them over the years. They’re full of irresistible caramelized flavor, which is both sweet and nutty. Roasted Brussels sprouts are a revelation! The best roasted Brussels sprouts are crisp and golden on the outside, and tender on the inside. ![]()
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