Brussels sprouts are one of the healthiest veggies you could possibly eat during cold fall and winter days. They’re healthy, nutritious, and perfectly delicious, but it’s important to avoid these common mistakes when roasting them if you want to get the best out of them.
Cutting Technique
Brussels sprouts can be roasted whole, cut into halves or quarters, finely shaved, or separated into leaves, depending on the way you’re going to prepare them. Their size also comes into play when you’re deciding if you’re going to leave them whole or cut them in halves.
Right Heat
The type of heat you’re using can make or break your Brussels sprouts. Low heat usually isn’t the best idea when it comes to this veggie, because they’ll be mushy and moist. High heat is your best bet because it will give your sprouts the crispy texture that you’re trying to achieve.
Oil Dilemma
If you’re not sure how much oil to add to your Brussels sprouts, “the more the merrier” is the best possible strategy. If you skimp on the oil, you’ll struggle to make them perfectly crispy. Use two tablespoons of oil for each pound of sprouts, and they’ll be well-coated and achieve the right texture instead of softening in the oven.
