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Mistakes to avoid when roasting Brussels Sprouts
November 12, 2018, 12:00 pm
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Many people just toss Brussels Sprouts into the oven and the result is simply not good enough, or as delicious as you anticipated.  For those irresistibly crispy, golden-brown sprouts that you really like, here are the few simple mistakes to avoid in order to achieve roasted Brussels sprouts cooked to perfection.

Roasting at a low heat: 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 204°C.

Not using enough oil:  The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. You can use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they will caramelize and char instead of simply softening in the oven.

Follow this tip: For every 1 pound of Brussels sprouts, you will want to use 2 tablespoons of oil.

Forgetting to place them cut-side down: After tossing the halved Brussels sprouts with oil, it is easiest to just spread them out on a baking sheet and put the baking sheet in the oven. However, if you take an extra minute or two to place the sprouts cut-side down, you will be rewarded for your efforts. Doing so allows for the cut side to caramelize perfectly while the outer leaves crisp up.

Follow this tip: Place halved Brussels Sprouts cut-side down on the baking sheet before roasting then toss them halfway through.

Discarding the outer leaves: You will likely have a handful of leaves that fall off the sprouts when you trim and halve them. Instead of throwing them in the trash or compost, save them and roast them right along with the Brussels sprout halves. They will become chip-like in the oven and extra irresistible.

Follow this tip: Save the leaves that fall off the sprouts when you trim and halve them and roast them right alongside the sprouts.

Opting not to add some extras: Brussels sprouts roasted with just olive oil, salt, and pepper are wonderful — but they take to other flavors so well that it is a mistake if you do not play around a bit every now and then. Toss them with other spices, dress them up with honey mustard, or simply finish them with lots of Parmesan cheese.

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