How do you keep brussel sprouts crispy?

Whether you're cooking a fall weeknight dinner or preparing a full Thanksgiving spread, there is no seasonal green vegetable better than the Brussels sprout. These adorable little mini cabbages are easy to prepare and—did we mention?—absolutely delicious? If you think otherwise, perhaps you've experienced a Brussels sprout that had fallen victim to a cooking mishap. It happens. Give Brussel sprouts the treatment they deserve, and you'll feel the love again, we promise. Here are five common mistakes that ruin Brussels sprouts (and how to fix them).

Table of Contents Show

Mistake to Avoid #1: Treating Small and Large Brussels the Same
Mistake to Avoid #2: Trimming too Much or Too Little
Mistake to Avoid #3: Choosing the Wrong Type of Heat
How do you get someone to like Brussels sprouts?
Brussels should never be boiled. Ew.
How to Shred Brussels Sprouts
More Amazing Brussels Sprouts Recipes
How do you keep Brussel Sprouts crispy after cooking?
How do you keep Brussel Sprouts from getting soggy?
How do you keep sprouts crispy?

Mistake to Avoid #1: Treating Small and Large Brussels the Same

Brussel Sprouts are found in different sizes and what you buy makes a difference. Larger Brussel Sprouts tend to have looser leaves and a strong cruciferous flavor (think the smell you get when you open a jar of sauerkraut). Smaller Brussel Sprouts are more compact and mild compared to their larger counterparts. Either version is fine, especially considering you often don't have the luxury of choice at the grocery store. But knowing that they're different will help your final product. Larger Brussels (about an inch around or larger) should be halved before cooking. Because they're somewhat dense, this will allow the inside and outside to cook at roughly the same rate. Smaller Brussels can be cooked whole.

Related: 4 Mistakes That Ruin Stuffing and How to Fix Them

Mistake to Avoid #2: Trimming too Much or Too Little

Brussel Sprouts are pretty low maintenance as far as vegetables go, but that doesn't mean they couldn't use a little TLC before you cook them. Trimming them helps eliminate part of the woody stem, but it can be tricky to trim them just right. Trim them too much and the leaves break away and burn during roasting. Don't trim them enough, and you'll be left with chewy ends that no amount of cooking can get rid of. So how do you know when enough is enough? Trim the very bottom of the stem right above where the first few leaves attach. If you lose a few leaves, that's ok. There should be plenty of core left to hold the Brussels sprout together while leaving the woody stem behind.

Related: Healthy Brussels Sprouts Recipes

Mistake to Avoid #3: Choosing the Wrong Type of Heat

Sauteed Brussels Sprouts with Bacon and Onions

3863838.jpg

5240850.jpg

I included a full recipe for baked brussels sprouts below, but really… you don’t need a recipe for this. Here are the basic instructions.

How to Shred Brussels Sprouts

Slice off the bottom 1/2 – inch of the sprouts off and discard the outer leaves that fall off on their own. (You can actually buy them pre-shredded now!)
Slice them really thinly, either with a slicing blade on a food processor or with a really sharp knife. This super important — it’s what makes them so crispy when they bake!
Put them on a large sheet pan and drizzle with oil, salt, and pepper. (I like to use avocado oil.) You can also add fresh minced garlic or garlic powder. Toss to coat everything evenly.
Make sure you preheat the oven to 425 or 400 degrees and roast for about 20 minutes or until they get nice and brown and crispy. Sometimes 425 degrees is a little hot, but it might depend on your oven. Setting the oven to 400 degrees would fix that.

When I started making these, I’m a little embarrassed to admit that I sliced them really thinly with a knife by hand for about a year — while standing a foot away from my food processor. It never occurred to me to use it. *facepalm*

You can use a slicing blade (what I do) and shave them or just toss them in there and pulse until they’re shredded well.

Either way using a food processor or some kind of gadget that will slice them for you will guarantee you will make these more than once. And possibly on a weeknight — they’re that easy.

Now that I’ve seen the light, I can whip these up so much faster.

(Update: You can actually buy shredded or shaved Brussels sprouts at the grocery store now. I’m so glad the world is headed this direction.)

Since these cook up quickly and shrink up quite a bit, you can load that baking sheet full and still get a good toast on them. Just toss them around a few times during roasting and roast them longer if you’ve got a full pan.

As far as side dishes go, this is one of my favorites! It’s easily customizable, too.

We love Parmesan cheese on ours (sprinkled on during the last few minutes of roasting). A squirt of lemon juice or a drizzle of balsamic vinegar is great, too.

I’ve heard people roasting them with maple syrup, too. (Perfect for a Thanksgiving side dish!)

More Amazing Brussels Sprouts Recipes

If you get ambitious and want to shred more Brussels for later you could always make this Apple and Brussels Sprout Slaw from A Mindfull Mom! OR air fry them with this Air Fryer Brussels Sprouts recipe on Vegetarian Mama.

For my collection of our favorite Brussels recipes, click here: Best Brussels Sprout Recipes.

Crispy Roasted Shredded Brussels Sprouts

Yield: 2-4 servings

Roasting and shredding Brussels sprouts is the only way to eat them. Can you promise me you'll never boil them again?

How do you keep Brussel Sprouts crispy after cooking?

If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.