Frequently asked
Why don't my Brussels sprouts get crispy?
Three usual causes: pan too crowded (steam instead of roast), oven not hot enough (425°F minimum, 450°F better), or not enough oil (sprouts should be glossy, not just lightly coated). Halve them so the cut side hits the pan, place cut-side-down on the sheet, give them space.
Do I need to parboil first?
No. Halving them and roasting at high heat with enough oil produces crispy results without parboiling. Parboiling is a Thanksgiving-restaurant technique that adds an extra step for marginal benefit at home.
How long do they keep as leftovers?
3-4 days in the fridge, but the crispy exterior softens after the first day. Reheat in a 425°F oven or air fryer for 5-7 minutes to restore some crispness — not to original level, but better than microwave.
Can I make these ahead?
Yes — par-roast 20 minutes, cool, refrigerate up to 2 days, then finish-roast at 450°F for the final 10-12 minutes just before serving. Restaurant trick that works at home.
