Baked Brussels Sprouts Recipe with Parmesan Cheese | White On Rice (2024)

FAQs

Do I need to boil Brussel sprouts before roasting? ›

Yes, you can cook fresh Brussels sprouts without boiling them. You can roast, sauté, grill, or even microwave them for alternative cooking methods that can enhance their flavor and texture.

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!

Roasted Brussels sprouts are a combination of steaming and roasting. Once the sprouts are steamed, put them in a large ovenproof skillet with ¼ cup of virgin olive oil added and put them in the oven. Roast for about 30 minutes occasionally shaking the pan until the sprouts are brown and tender.

If you want deliciously crispy brussels sprouts, you're already off to a good start with thoroughly drying them after they've been washed. You can achieve savory crispy brussels sprouts whether you're cooking them in the oven or on the stovetop in a pan.

Not using enough oil.

The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.

Why are my roasted Brussel sprouts not crispy? Sounds like they got overcrowded on the pan! Whatever you do, don't crowd the pan, or you'll end up with steamed Brussels sprouts instead of roasted. You may need to use two sheet pans!

Add the Brussels sprouts and boil lightly for four to six minutes or until the sprouts are al dente, but still beautifully green. You can test with a sharp knife, but trying one is a surer way to tell. Drain off the water and serve immediatly with the butter and pepper if desired.

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.

Place them face down and resist the urge to move them around. A searing hot baking sheet with the brussels cut side down is the key to crispy brussel perfection.

Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp. Keep the leaves: Don't discard the outer leaves that fall away as you cut the sprouts.

When not to use brussel sprouts? ›

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

A slow-growing, long-bearing crop, Brussels sprouts should be planted in early spring, or mid- to late summer for a crop that matures in the fall. The small heads mature best in cool and even in light frosty weather. Spring planting is also fine in cooler climates.

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. A cooked Brussels sprout should be pierced easily with the tip of a sharp knife.

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.

Boiling them renders them easier to digest, making the nutrient-rich sprouts more tolerable for sensitive digestive systems. Additionally, the boiling process significantly reduces the risk of foodborne illnesses associated with raw sprouts, ensuring safer consumption.

Because the Brussels sprouts won't fully cook in the time it takes to grill them, it's best to pre-cook them. Either steam or cook in boiling, salted water until they are just fork-tender, about 5 minutes.

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.