Find TV Listings
Listen To Our Radio Show
Follow Us
From America's Test Kitchen Season 13: Company’s Coming
Roasting is a simple and quick way to produce Brussels sprouts that are well-caramelized on the outside and tender on the inside. To ensure we achieved this balance, we started out roasting the “tiny cabbages,” covered, with a little bit of water. This created a steamy environment, which cooked the vegetable through. We then removed the foil and allowed the exterior to dry out and caramelize.
What would it take to create tender, nutty-tasting Brussels sprouts in just one pan?
Watch the VideoServes 6 to 8
If you are buying loose Brussels sprouts, select those that are about 1½ inches long. Quarter Brussels sprouts longer than 2½ inches; don’t cut sprouts shorter than 1 inch.
It’s FAST and it’s FREE.
Why register? The recipe you requested is only available to registered users of AmericasTestKitchen.com.
Register now for FREE access to every recipe, rating, and science explanation from the current season of the America’s Test Kitchen television show.
