How to Make Brussels Sprouts That Taste Like They Came From a Fancy Restaurant

Like lush greens, you probably like Brussels sprouts. If not, try freshly roasted Brussels sprouts to change your mind.   

Brussels sprouts, like broccoli, cauliflower, cabbage, kale, and collard greens, can be steamed, shaved thinly for salads, or roasted. Roasting Brussels sprouts until browned and crisp is the most popular way to cook them.  

Making them crispy isn't always easy. Deep-frying works, but it's time-consuming and messy.   

Lucky for us, Live Eat Learn recipe developer and food scientist Sarah Bond is sharing her recipe for crispy restaurant-quality Brussels sprouts at home. What you need to know.   

How to Make Super Crispy Brussels Sprout

1. Give 'em a head start 

Remove any tough or damaged leaves and slightly trim the stems, then add the sprouts to a saucepan of boiling salted water and cook until bright green and fork tender.   

2. Dry 'em off 

After rinsing the sprouts, blot them dry with another kitchen towel or paper towel. Water destroys crispiness. Transfer them to a large bowl (Pro tip: You'll need more than you think.) Mix with olive oil and your preferred seasonings.   

3. Smash! 

Spread the sprouts on a parchment-lined baking sheet. Smash sprouts with a drinking glass or measuring cup. This step increases oven crispability by creating greater surface area.  

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