Part 49 to 50, the basics of cooking. Today, we’re going over roasting 101. In particular, crispy Brussels sprouts. No frying necessary. Amongst my friends and family, I’m like known for my amazing Brussels sprouts. So, here are the best roasting tips. You got to cut them evenly. Make sure they’re bite-sized, so either have or quartered. Coat generously in fat. I like duck fat. And then generously in all the seasonings. Most importantly, key to roasting getting things crispy is making sure it’s all spread out and there’s enough space on the pan. So, you want a lot of negative space. so air can flow and get crispy instead of soggy. The most common mistake is putting things in an overcrowded pan and then air can’t circulate. Roast at 400 at the bottom shelf for 20 minutes, flip over and then cook for another 10. They’ll be super dark and crispy. That’s how I like them at least. And then I cut with balsamic. Recipe on my site. So crispy.
2 Comments
CHOMP!
Duck fat is so underrated!!