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Crispy Roasted Brussels Sprouts
A foolproof method for perfectly crispy, caramelized Brussels sprouts. The sprouts are briefly blanched in salted water, tossed with olive oil, then roasted cut‑side down on a sheet pan until the edges are golden and slightly charred. Simple, healthy, and ready for any holiday spread.
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Critical Success Points
- • Trim only a tiny bit off the stem to keep leaves intact.
- • Blanch for exactly 6‑7 minutes; over‑blanching makes them mushy.
- • Arrange sprouts flesh‑side down with space between each piece.
- • Roast until the cut sides are deeply golden and slightly blackened.
Safety Warnings
- • Handle boiling water with care to avoid burns.
- • Use oven mitts when removing the hot sheet pan.
- • Watch for hot oil splatter when tossing the sprouts.
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