Roasted Brussels Sprouts Recipe w/ Bacon & Goat Cheese (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.

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

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.

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!

Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise. Toss all ingredients and place in a single layer on a baking dish. Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout. Serve hot or cold.

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

The flavor components that contribute to a bitter flavor are concentrated in the center of the brussels sprout. If you slice the the veggie in half, it helps to release some of those compounds during the cooking process. Smaller is better when it comes to tenderness and flavor.

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.

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).

Why soak Brussels sprouts in salt water overnight? ›

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.

Avoid mushy Brussels sprouts by making the most of your heat

Cooking your Brussels sprouts quickly will prevent them from releasing their characteristically foul odor and also ensure that they crisp up instead of turning mushy (via Kitchn). One way to do this is to also preheat your baking tray.

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.

BE GENEROUS WITH YOUR OLIVE OIL! These brussels sprouts will absorb the oil in order to get crispy, so don't be afraid to add a little extra olive oil on them as needed. If you liked this Crispy Roasted Brussels Sprouts recipe, check out some of the most popular side dish recipes on the blog!

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. Without oil, Brussels don't brown and soften—they dehydrate. Its also possible that they simply need more time in the oven. Cooking times vary depending on their size.

When overcooked, Brussels sprouts turn mushy and release excess sulphur (the thing that makes cabbage and Brussels sprouts smell like cabbage and Brussels sprouts)—not good eats. So what's the secret? Roasting. Seriously—the simple preparation of roasting veggies is like magic.

BE GENEROUS WITH YOUR OLIVE OIL! These brussels sprouts will absorb the oil in order to get crispy, so don't be afraid to add a little extra olive oil on them as needed. If you liked this Crispy Roasted Brussels Sprouts recipe, check out some of the most popular side dish recipes on the blog!

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.