For Better Brussels Sprouts, Try a Deeper Char
A deep char coaxes sweet, nutty notes from Brussels sprouts. For extra sizzle, we preheat our baking sheet in a 500°F oven, giving us better browning.
A high-heat oven isn’t enough. You also need a blistering-hot pan
Brussels sprouts are delicious when deeply charred, which transforms their sometimes bitter notes into sweet and nutty flavors. To ensure the best browning, we put a heavy rimmed baking sheet on the oven rack before heating the oven to 500°F. As soon as the sprouts hit the hot metal, they steam and sizzle. Once charred and tender, we toss the still-warm sprouts with a punchy dressing of chipotle chilies, honey and lime juice; they better absorb it as they cool.
Milk Street
SHOPPING
Look for Brussels sprouts that are uniformly small to medium, about ¾ to 1 inch in diameter, so they cook evenly. To prep them, trim the bases and remove and discard any wilted and bruised outer leaves, then halve each sprout lengthwise. If you can only find larger sprouts, they will need to be quartered to fully cook through.
TIP
Once you transfer the oiled and seasoned Brussels sprouts to the hot baking sheet, use tongs to arrange them cut side down and in an even layer. This way, the sprouts make good contact with the surface for even browning. To maximize charring, don’t stir the sprouts during cooking.
TECHNIQUE
For the Deepest Char, Heat Your Pan, Too
For deeply charred vegetables, heat your pan as well as your oven. This ensures sturdy produce—such as Brussels sprouts, cauliflower, broccoli and winter squash—begins to sear as soon as it touches the pan. Place an empty baking sheet on the cold oven rack, turn on the oven and allow the pan to heat up along with the oven. And be sure to use a sturdy, heavy baking sheet that can handle high temperatures; avoid nonstick pans, most of which cannot handle high heat.
