Brussels sprouts, until one year ago, were weird plant blossoms that reminded me of Earnest Scared Stupid. Then, at an old client’s cafeteria, everything changed. Elana, the lunch lady, made me try some of her crispy brussels sprouts. Well, those crispy brussels sprouts changed my life.
Crispy brussels sprouts was just a trick. It made healthy food more appealing to me. And it was the difference in my taste for them. So why, I thought, couldn’t this be my life’s work? I will find little tricks to making to make healthy food more appealing. And easier to access. And enjoyable to share.
Well, now it is. Welcome to Life is NOYOKE. And here is Elana’s secret to making crispy brussels sprouts.
Crispy Brussels Sprouts are a Game-Changer
According to Elana, the Prologis lunch lady (she’s going to kill me when she finds out I am referring to her as anything but a chef!), the secret to making crispy brussels sprouts is simple: Heat the pan first.
With a burning hot pan, the brussels sprouts get crispy on both sides. The pan gets ’em crispy on the bottom. The burner (presumably very close to the pan) get ’em crispy on the top. Cook ’em on high heat (425 ish degrees) with lots of e.v.o.o and you’re good. Crisp-a-licious brussels sprouts made at home.
As I learned the hard way, a hot pan is only half the secret. For the most crispy brussels sprouts on the planet, then you need to cut the brussels sprouts in half. It makes sense because there’s more surface area to crispify.
Of course, if you like your brussels sprouts crispy on the outside and tender on through the majority of the rest, keep ’em whole. I cooked ’em this way when I made a whole brussels sprouts stalk and they turned out great.
So, thank you, Elana the Prologis lunch lady, for introducing me to crispy brussels sprouts. At least I got something out of my nine months onsite in Denver!
Heat the pan first, people. Crispy hash browns await.
Leftover brussels sprouts from the stalk, are great candidates for crispifying.
Just slice each sprout in half.
Then, slice the sprout off the stalk. This way, both halves will fall into the fry pan.
Heat the pan first!
Use the highest shelf in oven for the crispiest brussels sprouts.
Unsliced sprouts can still get crispy. Just not as crispy as sliced ones!
You never know where or from whom you will learn sweet life skills like making crispy brussels sprouts. Keep your eyes open and stay positive. And when aiming to convert a new brussels sprouts lover, remember:
- Heat the pan first
- Cook on top rack of oven
- Slice the sprouts in half
Go make yourself some crispy brussels sprouts today. Start by trying Maple Glazed Brussels Sprouts.