Pretty sure my Brussels sprouts recipe is better than the restaurant version now

Had a dinner at The Smith in NYC last month and their air fried sprouts were soggy. I'm arguing with my cousin who thinks theirs is better, what's your go to temp for getting them actually crispy?

2 comments

2 Comments

emmap168d ago

Actually, I gotta push back here. I think soggy sprouts are usually a steam issue, not a temp issue. I roast mine at 425 for about 25 minutes, but I split them in half and lay them cut side down on a preheated sheet pan. That direct contact with the hot metal is what gets them really crunchy on the outside, not just the air fryer fan.

wendy_mason868d ago

I mean, it's just roasted sprouts, right? idk, I feel like some people act like it's this huge culinary breakthrough or something. Maybe it's just me but like... who cares if they're a little soggy? It's a vegetable, not a Michelin star dish. I get that crunchy is nice and all but the whole debate feels a bit extra. Like, just eat them however they come out and move on with your day.