For an extra kick of flavor, try adding lemon zest before roasting and a squeeze of fresh lemon juice before serving.Ĭalories: 167 (8%) | Carbohydrates: 11 g (4%) | Protein: 6 g (12%) | Fat: 12 g (18%) | Saturated Fat: 2 g (13%) | Cholesterol: 4 mg (1%) | Sodium: 120 mg (5%) | Potassium: 450 mg (13%) | Fiber: 4 g (17%) | Sugar: 3 g (3%) | Vitamin A: 899 IU (18%) | Vitamin C: 97 mg (118%) | Calcium: 119 mg (12%) | Iron: 2 mg (11%)Įrren’s Kitchen is written and produced for informational intentions only.On smaller sprouts that don’t need to be halved, slice a cross in the stem (see the video). The stem is the toughest part of the Brussels sprout, and the cross allows them to cook at the same rate as the tender area.This will give a larger browned surface area. For an extra caramelized area, place the sliced Brussels sprouts cut-side down on the pan.If you’ve never cooked Brussels sprouts this way, at first glance, you may think it looks burnt out of the oven, but once you taste it, you’ll know those little “burnt” areas are the best-tasting parts!

Be sure to start with a hot oven to help the sprouts crisp on the outside and soft on the inside.Cut the sprouts into even-sized pieces if you want them to have a similar texture.Overcrowding causes you to steam the Brussels sprouts instead of roasting them. For crisper sprouts, spread them out on the pan without too much touching.If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off. The drier they are, the crispier they’ll be. To keep your sprouts from sticking, line your pan with nonstick foil or baking paper.For less crispy cheese, add it for the last 10 minutes.If you are worried about the garlic getting too dark for your liking, slice it thin and add at the last 5-7 minutes of cooking time, coated in a little oil, and scattered around the pan. In some ovens, it could burn or become bitter. *This recipe makes very crispy garlic.Be sure to taste and season well before serving.

For an extra kick of flavor, try adding try adding red pepper flakes or lemon zest before roasting and a squeeze of fresh lemon juice before serving.

On smaller sprouts that don’t need to be halved, slice a cross in the stem (see the video). The stem is the toughest part of the Brussels sprout and the cross allows them to cook at the same rate as the tender area.Leave smaller sprouts whole to avoid overcooking.For extra caramelized area place the sliced Brussels sprouts cut-side down at on the pan.When using untrimmed Brussels sprouts, trim off the dry part of the stem at the base of the sprout and any loose outer leaves.Brown is good. If you’ve never cooked Brussels sprouts this way, at first glance you may think it looks burnt out of the oven, but once you taste it, you’ll know those little “burnt” areas are the best tasting parts!.Be sure to start with a hot oven to help the sprouts crisp on the outside and soft on the inside.Cut the sprouts to be even sized pieces if you want them to have a similar texture.Overcrowding causes you to steam the Brussels sprouts instead of roasting. For crisper sprouts, spread them out on the pan without too many touching.

Cook works super slicer