Can I roast frozen Brussels sprouts the same way?

Not quite. Frozen sprouts carry too much surface water to crisp, so thaw them fully, halve them, and press them dry between towels before oiling. Expect softer centers and lighter browning than fresh, and add five minutes to the roasting time.

How do I keep Brussels sprouts from tasting bitter?

Buy fresh, tight sprouts and roast them hot and fast rather than low and long. The deep caramelization at 425 degrees converts their sharp edge into sweetness, and the lemon finish at the end balances whatever bite remains.

Can I roast the sprouts ahead and reheat them for Thanksgiving?

Yes. Roast them in the morning and stop five minutes early, then cool them uncovered. Six to eight minutes at 425 degrees before serving brings back the crisp faces and warms the centers through.

Should sprouts roast cut side up or down?

Down, always. The flat cut face in direct contact with the hot pan is where the sugars caramelize into the deep golden crust. The rounded backs steam gently from above and stay tender.

How long do leftover roasted Brussels sprouts keep?

Three to four days in a sealed container in the refrigerator. Reheat them in a dry skillet or a 425 degree oven for five minutes to restore the edges; the microwave makes them soft.

Healthy Roasted Brussels Sprouts, Crisp and Bright

Ingredients

Scale

2 pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon lemon zest
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
2 tablespoons finely grated Parmesan
1 tablespoon fresh lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Place a large rimmed sheet pan in the oven and preheat to 425°F (220°C). Trim the stem ends of the sprouts, halve them, and dry the cut faces thoroughly on a clean towel for at least 15 minutes.
In a large bowl, toss the sprouts with the olive oil, garlic, lemon zest, salt, pepper and smoked paprika until every cut face carries a thin film of oil.
Carefully remove the hot pan and arrange the sprouts cut side down in a single layer with space around each half. Return the pan to the oven.
Roast undisturbed for 15 minutes, until the cut faces are deeply golden. Loosen with a spatula and roast 8 to 10 minutes more, until the centers are tender when pierced.
Transfer to a warm serving dish. Shower with the Parmesan, drizzle with the lemon juice, toss once and serve right away.

Author: Nora Ellis
Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: 1
Calories: 110
Sugar: 3
Sodium: 300
Fat: 6
Saturated Fat: 1
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 13
Fiber: 5
Protein: 5
Cholesterol: 2