HOW TO MAKE CRISPY ROASTED BRUSSEL SPROUTS

[FULL RECIPE BELOW] #cookingtips #vegetables #recipe
Discover the best way to roast Brussels sprouts for maximum crispiness! We test whether to place them cut side up or cut side down and reveal the secret to perfectly roasted sprouts. Learn how to keep them crispy and avoid that soggy texture by properly drying them and using a delicious lemon-dijon dressing. Perfect for salads or side dishes!

[METHOD]
-25-30 Brussels Sprouts, halved
– season with salt and pepper and a generous coat of olive oil
– Bake @ 425 def F on convection, 450 if you don’t have convection ~18-20 minutes.

[RECIPE]
Lemon Parmesan Dressing:
– 1 tbsp lemon juice
– 2 tbsp grated parmesan
– 2 tbsp olive oil
– Salt
– Pepper

Tamari Tahini Dressing:
– 2 tbsp tahini
– 1 tbsp San-J Tamari (I used their 25% Reduced Sodium Tamari)
– 1 tsp maple syrup
– 1 tsp lemon juice

[TIPS]
1. In order to make Extra crispy sprouts, they need to be as dry as possible. If you wash your sprouts, either do it well in advance so there is time to air dry / use salad spinner / pat dry
2. Brussels sprouts benefit when they’re fully coated/saturated with oil before roasting, especially the inner-side. Using a mixing bowl helps with even coating. Big time!
3. CONVECTION bake if you have it! Air Frying is a fancy word for convection cooking – cooking with hot circulating air. This will make for a crispier sprout
– IMO, it’s better to underdress than overdress sprouts. Start with a little bit of dressing, mix well and coat sprouts.
4.Taste and add more dressing if needed.

Cut side up or cut side down, does it matter? Let’s find out. First, I think the best way to enjoy Brussels sprouts is to roast them and then toss them in dressing right before serving, just like a salad. This keeps them crispy and avoids that soggy mess. So, what’s the key to roasting? Brussels sprouts have tons of tightly wrapped leaves that can trap water, so drying them well is key. If they go in with water, they’ll steam instead of roast, which impacts their crispiness. A salad spinner works great, or pre-washing them earlier in the day gives them the time to dry out completely. Once they’re dry, I’m tossing them with olive oil, salt, and pepper. And then I’m arranging half of them cut side up and the other half cut side down and roasting at 425 degrees convection on. After roasting, we tested each batch. The cut side down sprouts had a nice crust on the exposed side, but they ended up softer and squishier. That’s because placing them face down creates a seal, trapping steam. Cut side up, on the other hand, allows more evaporation and maximizes surface area for roasting. So, my preference for breasties, cut side up all day long. Now that they’re perfectly roasted, they can be dressed any way you like, like the simple four ingredient lemon dijon dressing.