Extra-Crispy Brussels Sprouts
While nothing compares to the crackle of restaurant-made, deep-fried Brussels sprouts, these get satisfyingly close. After multiple rounds of testing variables like oven temperature, rack placement, adding cornstarch or honey, starting with a cold oven or on the stovetop, et cetera ad nauseum, this method — roasting the oiled and seasoned sprouts on a preheated sheet pan — produced the most consistently crispy results. Be sure to use any exterior leaves that fall off the sprouts; they will roast up into delightfully crackly chips.
Ingredients
- 454 g Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- Salt and black pepper
Instructions
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Place a sheet pan in the centre rack of the oven and heat to 425 degrees. Meanwhile, trim the Brussels sprouts and halve (or quarter if they’re quite large). Transfer the Brussels sprouts to a medium bowl, reserving any loose leaves on the cutting board.
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Sprinkle the cut Brussels sprouts with oil, salt and pepper. Toss until well coated. Working quickly, pour the Brussels sprouts onto the heated sheet pan and arrange them cut-sides down. Make sure there’s plenty of room between them. (Reserve the oily bowl.) Roast, without flipping, for 10 minutes.
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Meanwhile, transfer the loose leaves to the bowl and toss to coat in the residual oil. After the Brussels sprouts have roasted for 10 minutes, add the leaves around the Brussels sprouts (no need to flip). Roast until everything is browned and crisp on the top and bottom, another 5 to 10 minutes. Eat right away; the Brussels sprouts will soften as they sit.
Notes
Committed to this collection by the hand of Hunter.
