Roasted Brussel sprouts

[bcla]

I'm seeing what I can do with them. My parents really never cooked them, but I tried the roasted Brussel sprouts with a balsamic glaze at Romano's Macaroni Grill and liked it. I was reading on how they were prepared, and the best I could gather was that they use some sort of air fryer, making sure that some of the exterior leaves are removed to get them crispy and all of the buds were sliced lengthwise. I tried tossing them with cooking oil (don't have olive oil) and salt and it was pretty close but maybe I packed too many (1/2 lb) in my small air fryer.

Here's a photo from a newspaper (I think with prosciutto). I didn't quite get it that evenly cooked.

Any tips? I tried it for 10 minutes where I made sure to toss it at about 5 and 7 minutes. Some of the buds were nearly raw. I just bought a premade balsamic glaze rather than making my own reduction.

 

[fly girl]

I make them regularly in my oven, depending upon size (I prefer the small ones, and those I don't halve), roast them for 8-10 minutes at 400 degrees.

Have not tried in an air fryer, but the only suggestion would be to make sure they are getting space between them to get that crispy goodness. (same case for oven too)

I don't add any type of glaze or bacon - just olive oil, salt, and pepper. They are so good on their own I don't want the taste overpowered by a topping. I am likely in the minority on this, but just mho.

 

[tvguy]

My wife hates brussel sprouts, but our son found a roasted Brussel sprout recipe that my wife loves. Could be the same one.

 

[Minnesota!]

I toss with olive oil, garlic powder, pepper, red pepper, etc. Roast at 425 for like 25. I like em super crispy.

 

[wenrob]

Halved and spread out on a baking sheet. I toss mine with olive oil spray, salt, pepper, garlic powder and Parmesan cheese. Roast at 425 degrees for 20 mins, stirring halfway through. Last time DD was here she sprinkled them with a little lemon juice when they came out of the oven and that made them even better.

 

[bcla]

I guess I can experiment with my toaster oven. Main oven has problems and I don't use it.

 

[auntfrannie]

I have never had luck with my air fryer. I make roasted veggies all the time and always use my oven.

I also like to use the McCormick seasoning packets...Black Garlic Parmesan is one of the best ones for veggies of any kind but I really like it with roasted portobello mushrooms.

 

[cvjw]

I cook Brussel sprouts in my air fryer all the time. If you want them crispy, leave them in longer. And stir often. A mixture of melted butter and red wine vinegar is delicious to drizzle on them after they are done.

 

[mjkacmom]

I make them regularly in my oven, depending upon size (I prefer the small ones, and those I don't halve), roast them for 8-10 minutes at 400 degrees.

Have not tried in an air fryer, but the only suggestion would be to make sure they are getting space between them to get that crispy goodness. (same case for oven too)

I don't add any type of glaze or bacon - just olive oil, salt, and pepper. They are so good on their own I don't want the taste overpowered by a topping. I am likely in the minority on this, but just mho.

That’s our go-to way of making them too.

 

[PolymerSkywalker]

Olive oil, salt, pepper, and a little garlic powder. Roast in the oven at 375 F until you see the outer leaves starting to brown. This is always a hit as a side dish at my house. I like to leave them a little firm with a little snap when you bite into them. If you overcook them, they can become a little too mushy on the inside in my opinion.

 

[SandyinMonterey]

I've been roasting brussel sprouts for years. Wash them well, cut in half and take off outer leaves. Toss with olive oil and spread out on baking sheet. Cook at 400 degrees for about 30 minutes, depending on your oven. Ina Garten has some great brussel sprout reccipes.

 

[tzolkin]

maybe I packed too many (1/2 lb) in my small air fryer.
... I tried it for 10 minutes where I made sure to toss it at about 5 and 7 minutes. Some of the buds were nearly raw.

I think you likely didn't cook them long enough.

I rub the olive oil onto them with my hands (ensuring the cut side is oiled) and then place them cut side down on a baking sheet (toss only after the cut side has browned). I haven't timed it, but I would guess that I roast them for at least 30 minutes. If you overcrowd the pan, they will steam in the liquid instead of getting roasted/caramelized.

 

[PolymerSkywalker]

On a related note if you haven't done Mexican street corn in your air fryer yet, you are missing out. Other than chicken wings, it may be my single favorite thing to make in an air fryer.

https://www.cookedbyjulie.com/air-fryer-mexican-corn/

 

[1420Elexismc]

I do different variations of all the suggestions above(sometimes adding bacon, dried cranberries, or pancetta) one thing I do that I didn't see suggested is adding a little bit of sugar to whatever I'm tossing them in before they bake...I like the little bit of extra caramelization it gives them. Also, if you really want the crispy, almost "chip" consistency, Trader Joe's sells them already shaved. Makes for a delicious snack!

 

[focusondisney]

Have not tried in an air fryer, but the only suggestion would be to make sure they are getting space between them to get that crispy goodness. (same case for oven too)

I think this is the most important part… not over crowding, so they roast & don’t steam.

I toss mine in Wegmans basting oil before roasting. It’s basically an olive oil with garlic & spices. Delicious!

 

[bcla]

I have a small steamer. I'm thinking of maybe steaming the cut buds for a little bit before cooking in the air fryer. I like having a few loose leaves, and those don't take very long to cook. Maybe even leave them out until a few minutes left, since I've found them charred.

 

[focusondisney]

I have a small steamer. I'm thinking of maybe steaming the cut buds for a little bit before cooking in the air fryer. I like having a few loose leaves, and those don't take very long to cook. Maybe even leave them out until a few minutes left, since I've found them charred.

I think steaming will affect the texture & flavor. Won’t be the same as roasting. One of the very specific things I’ve read about roasting vegetables is to make sure to not overcrowd so they don’t steam.

 

[tasha99]

This is the recipe I use. I use my convectionoven; not the air fryer.

https://nomnompaleo.com/post/167045...-sprouts-and-bacon#wprm-recipe-container-6792

 

[tzolkin]

I like having a few loose leaves, and those don't take very long to cook. Maybe even leave them out until a few minutes left, since I've found them charred.

I'm thinking maybe this is why you pulled the brussels sprouts before they were fully cooked (because the loose pieces were burning). If I have a lot of loose leaves, I will put them on a separate pan in the oven so I can easily pull them when they are crispy, but not burned. If I only have a few, I'll pick them out as I notice them getting crispy and eat as a little snack while waiting for the sprouts to roast fully.

 

[bcla]

I tried it again. I think one of my earlier problems was that I was buying the cheapest Brussel sprouts I could find. They were about $2 for a one lb netted bag and they were labeled as being grown in Mexico. They may not have been the freshest and I ended up tossing quite a few when they were half black inside, and a lot of the outer leaves were wilted and needed to be tossed. This time I bought loose sprouts where I could individually pick them. There wasn't a single one where I had to toss any outer leaves. I mostly picked the smallest ones. They tended to be very round, while previously the netted bags had mostly oblong sprouts. The same store also had Brussel sprout stalks for $6, but I didn't think it was worth it.