"These crispy sprouts have become my go-to side dish when I want to impress guests or just treat my family on a weeknight. They're baked until crisp, and I like to toss them with a balsamic and honey sauce that adds tangy and sweet notes. I could eat entire pans of these in a sitting! I've tested countless methods over the years, and here's the technique that stuck."
"Roast at hight heat (450°F). The best roasted veggies are roasted at very high heat. Otherwise, they'll steam and turn out soggy. Place them on a baking sheet as spread out as possible, cut side down. Turn down all those flat sides, and you'll get the perfect browning. Having them far apart makes for appropriate air flow: if they're stacked, they'll steam instead."
Roast Brussels sprouts at high heat (450°F) to promote caramelization and prevent steaming. Halve the sprouts and arrange them cut-side down, spaced widely on a single baking sheet to maximize browning and airflow. Avoid cooking other dishes in the oven simultaneously because added moisture can make the sprouts soggy. Use parchment paper rather than silicone baking mats for roasting and easy cleanup. After roasting until crisp, toss the sprouts with a tangy balsamic and honey glaze to add sweet and acidic contrast. The result delivers restaurant-style crispiness without frying and works well for entertaining or weeknight meals.
Read at A Couple Cooks
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