The votes are in, the ballots counted and the Kathie B. Veggie of The Year award goes to…. Brussel Sprouts!
The Minimalist Baker perfected this method for tender-on-the-inside, crispy-on-the-outside sprouts plus a tangy, salty glaze that sends the flavor over the top. Let’s do this!
THE TRICK TO CRISPY BRUSSELS SPROUTS
- Halved, seasoned Brussels sprouts cook first on the stovetop, then finish in the oven.
- The trick is getting a “sear” on the sprouts on the stovetop first (preferably in a cast iron pan) before transferring to a very hot oven to roast at a high temp.
- The other trick is not crowding the pan (a large cast iron is best). Crowding doesn’t allow a proper sear and creates steam, which ultimately makes for soggier Brussels sprouts.
See the full recipe at The Minimalist Baker
