How to Cook Crispy Brussels Sprouts, According to Chefs

It’s not often that a side dish — especially a vegetable — steals the show. But on a recent night out at Wolf & Company in Chicago, I enjoyed the best brussels sprouts of my life. Showered with freshly shaved Parmigiano-Reggiano, the halved sprouts were cooked to crisp, slightly charred perfection. I wondered aloud to my dinner date why it’s so difficult to make a dish like this at home. I have tried and failed using several techniques, with the sprouts either overcooked and mushy or blackened to the point of being inedible. 

It turns out that brussels sprouts’ high moisture content makes them prone to steaming instead of caramelizing if you don’t take steps to ensure crispiness. Determined to finally perfect the dish, I sought some help from chefs around the country who are known for their delectably crispy brussels sprouts. 

Prep them for success

At the grocery store, choose small brussels sprouts with firm heads, which are often sweeter. Graham Akroyd, chef-owner of Wolf & Company, suggests first trimming the dried ends of the sprouts and removing any yellow or wilted leaves. “I like to score the tops of the brussels sprouts [with an X shape], cutting them down just to the base. This helps them to blossom, almost like a little flower.” 

Once you have halved or quartered the brussels sprouts, Akroyd suggests placing them in a bowl of water for a few minutes to remove dirt and loosen the leaves.

At St. Julien in Boulder, Colorado, chef Rich Byers cooks brussels sprouts in three phases: steaming, roasting, and frying. At home, he suggests first blanching the brussels sprouts by boiling them in salted water until they’re bright green, about two to five minutes, then immediately submerging them in ice water. Because the sprouts are now precooked, you can just focus on finishing them quickly with high heat later, increasing your chances of achieving peak crispiness.

Make sure they’re dry (but use enough oil) 

Whether or not you blanch your brussels, it’s essential that they are dry enough to go in the oven without steaming. You can either use a salad spinner or pat them dry with a towel. 

While chefs vary in the type of oil they use, you’ll want to coat each sprout completely prior to cooking. Tossing them with oil in a mixing bowl is one great way to ensure an even coating of oil, and that way, if you’ve used too much, you can leave the excess in the bowl when you remove the sprouts. Byers uses a classic extra-virgin olive oil; Akroyd prefers a sunflower oil for the subtle flavor; and executive chef Greg Teal of The Lazy Goat in Greenville, South Carolina, suggests avocado oil, which he says creates a better caramelization. 

Crank the heat and leave plenty of room

Heat might be the most important factor in making restaurant-worthy brussels sprouts: Make sure your oven is preheated to 400°F to 425°F for cooking consistency and crispy edges. 

“Brussels sprouts done right are a flavor explosion — but you’ve got to crank the heat,” says Fabio Viviani, founder of Fabio Viviani Hospitality, which has restaurants across the U.S. “Roast or char them to bring out their sweetness and get that crispy caramelized edge.”

While the oven heats, arrange your brussels sprouts either on a baking sheet or in a cast-iron skillet, ensuring you don’t overcrowd the pan — if they’re all touching, they’re likely too close together to crisp up. Depending on the quantity you’re making, the brussels sprouts will cook in about 20 to 30 minutes. Flip them halfway through, once the outer outer edges are caramelized but not browned.  

Using an air fryer is another option for preparing crispy brussels sprouts at home. Cook brussels sprouts for about 10 to 12 minutes at 400°F to 425°F. As with the oven method, don’t overcrowd the brussels sprouts in the air fryer basket so they can cook consistently and don’t steam. Space them out and cook in batches if needed. 

Finish them off 

While you want to roast the brussels sprouts with a simple seasoning of oil and salt, you can gussy them up after they come out of the oven or air fryer. “It’s super-important to add some type of acid after cooking,” Akroyd says. “At Wolf & Company, we use a black pepper vinaigrette, but any acid can be used. For example, lemon juice gives it a great burst of freshness, or a balsamic [vinegar] can give it a robust depth.” 

Want to spice things up? At Ai Pazzi in Las Vegas, Viviani uses ’nduja, sherry vinegar, and Calabrian chiles to bring bold, spicy flavors to the table. 

Chefs also suggest finishing the dish with a balsamic reduction, shaved cheese like Parmigiano-Reggiano or pecorino, or any type of rendered pork. Teal recommends adding pancetta, bacon crumbles, crispy prosciutto, or guanciale to amp up the umami.