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How Do I Make the Best Brussels Sprouts?

A Chef Explains How to Make the Crispiest Brussels Sprouts Ever Without Deep Frying Them

Roasted brussel sprouts

Pumpkin and butternut squash get all the attention during Fall and Winter (and rightfully so because they are both delicious), but my favorite comfort food during the cold months is a plate of roasted brussels sprouts. It's the perfect complementary side dish to a roasted chicken, vegan curry, or even Thanksgiving turkey.

But as much as I love brussels sprouts, I can never make them as well as restaurants do. Without fail, every restaurant I go to serves up a plate of brussels perfectly brown and crispy, while mine have more of a mushy and soggy texture — not exactly appetizing. And while some restaurants fry them or coat them in bacon fat, which of course makes them so tasty, you don't need vats of oil to make brussels sprouts crispy and delicious.

During a press trip to Cape Cod, Anthony Cole, executive chef at Chatham Bars Inn, revealed his secret for roasting the perfect brussels sprouts every time. "Use a very light amount of fat, then just put it in a really, really hot oven, like 450 degrees is what we do at home," he told POPSUGAR. "Lay the sprouts flat on a sheet tray so they're not piled up on top of each other, and just roast those suckers."

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Making sure they are evenly spread out and not on top of each other is key. He also said to make sure you roast them long enough at that high temperature. About 10-15 minutes should be good, but keep an eye on them; when they start to get browned, caramelized, and crispy, it's time to take them out.

Chef Cole is a fan of olive oil and primarily uses it when roasting veggies. But for cooking at higher temps, he also recommends canola oil or grapeseed oil: lighter, clearer oils that have a high smoke point. You don't need a ton of oil to roast your brussels, but he said you can finish them off with a drizzle of olive oil afterward or top with roasted garlic or even roasted chickpeas.

And for the best brussels sprouts possible, start with a quality veggie. Chef Cole recommends hitting up the farmers market instead of the supermarket for the best, freshest options. Brussels sprouts are in season all Fall and Winter long, so make sure you hit up your local farmers market, and get to roasting!

Travel and expenses for the author were provided by Chatham Bars Inn for the purpose of writing this story.

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