How to Make Brussels Sprouts That Taste Like They Came From a Fancy Restaurant
Roasted Brussels sprouts in a bowl
Chances are, if you’re a fan of leafy greens then you’re a fan of Brussels sprouts. If you’re not, you might want to try some freshly roasted Brussels sprouts and reconsider your stance.
Brussels sprouts—which are in the same veggie family as broccoli, cauliflower, cabbage, kale and collard greens—can be prepared in numerous ways, including steamed, shaved thinly for salads or roasted. Each cooking method gives the veggie a different flavor and texture, but the most crowd-pleasing way to make Brussels sprouts is to roast them until they're browned and deliciously crisp.
But getting them crispy isn't always easy. Deep frying will do it, but that's a commitment and can make a huge mess. Lucky for us, Sarah Bond, the recipe developer and food scientist behind Live Eat Learn is sharing her method for making crispy restaurant-quality Brussels sprouts at home. Here's what you need to know.
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How to Make Super Crispy Brussels Sprouts
1. Give 'em a head start
After pulling off any tough or damaged leaves and slightly trimming the stems, add the sprouts to a pot of boiling salted water and cook until they're a brighter shade of green and a fork tender. Drain and rinse under cold water to stop the cooking. This par cooking will make sure the centers of the sprouts are cooked by the time the outside is brown and crispy.
2. Dry 'em off
Water is the enemy of crispiness, so after you've rinsed the sprouts, arrange them on a clean kitchen towel and pat them dry with another kitchen towel or paper towel. Transfer them to a large bowl (Pro tip: You're going to need a larger one than you think.) Toss with olive oil and your favorite seasonings. Bond likes to use nutritional yeast because it makes the dish accessible to vegetarians and vegans, adds a similar flavor to Parmesan cheese and adds protein and B vitamins to the dish, but use whatever you like.
3. Smash!
Arrange the sprouts on a baking sheet lined with parchment paper, spreading them out a bit. Using the bottom of a drinking glass or measuring cup, smash each sprout. This step is key because it creates more surface area to crisp up in the oven. After about 30 minutes in a 425° oven they should be browned and crispy. If they're not, turn on the broiler and let them cook for a couple of minutes.
Serve with chicken, steak or pork chops—or do as Bond does and put them on a platter with a herby dip.
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