How to Cook the Crispiest Brussels Sprouts, According to Chefs

Brussels sprouts have long been a divisive vegetable, but with the right cooking technique, they can become a delicious, crispy, and caramelized delight. To unlock their full potential, we consulted five culinary professionals for their best tips. Their unanimous recommendation? Roasting—preceded by the crucial step of blanching.

Expert Panel on Brussels Sprouts Cooking

• Sarah Bond – Food scientist, nutritionist, and recipe developer (Live Eat Learn)
• Erin Fletter – Founder of Sticky Fingers Cooking and author of five cookbooks
• Ellen Kanner – Recipe developer and author of Miami Vegan
• Daniel Kenney – Executive chef at The Lenox Hotel, Boston
• Max Robbins – Culinary director at Lettuce Entertain You, Chicago

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The Best Way to Cook Brussels Sprouts: Roast After Blanching

While roasting is the top cooking method among chefs, they emphasize the importance of blanching beforehand. Blanching ensures even cooking and prevents hard, undercooked centers while enhancing crispiness.

How to Blanch Brussels Sprouts for Optimal Crispiness

1. Boil the sprouts – Place them in salted boiling water for 5 to 10 minutes until they turn bright green and soften slightly (but do not overcook).
2. Dry them thoroughly – Pat them dry with a towel and let them sit uncovered in the fridge for an hour to remove excess moisture.
3. Roast or pan-fry – Use a cast iron skillet or a hot baking sheet to achieve maximum caramelization.

Chef Daniel Kenney suggests pan-roasting blanched Brussels sprouts with thick-cut smoked bacon lardons in a hot cast iron skillet before transferring them to a 400°F oven to finish caramelizing. “A cast iron pan heats up evenly, ensuring crispiness,” he explains.

Additional Tips for the Crispiest Brussels Sprouts

1. Choose the Right Brussels Sprouts

• Opt for smaller, younger sprouts (around one inch in diameter) for a fresh, nutty, and slightly sweet flavor.
• Look for firm, bright green sprouts without yellowing leaves.

2. Avoid Overcrowding the Pan

• Spread Brussels sprouts in a single layer on the pan.
• Overcrowding leads to steaming rather than roasting, preventing crispiness.
• Use a large baking sheet or roast in batches for the best results.

3. Use High-Smoke-Point Oils

• Roast at high temperatures with avocado or grapeseed oil to prevent burning.

4. Preheat the Baking Sheet

• A hot surface kickstarts caramelization for crispier edges.
• Place the Brussels sprouts cut-side down for the best browning.

5. Smash for More Surface Area

• Flatten blanched Brussels sprouts to increase crisping.
• Toss with oil, seasoning, and grated Parmesan before roasting.

6. Adjust Cooking Time Based on Size

• Smaller sprouts cook faster than larger ones.
• Keep an eye on them to avoid overcooking.

Conclusion

By following these expert-approved techniques, you can transform Brussels sprouts into a crispy, caramelized side dish that will steal the spotlight. The combination of blanching, drying, and roasting (with the right preparation) ensures a delicious result every time. Whether paired with bacon, Parmesan, or a simple spice mix, this method guarantees irresistibly crispy Brussels sprouts.

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