Roasting Brussell Sprouts: Why aren't they crispy?

[elletr13]

This is my first time posting in this forum (I just joined a few days ago after lurking for forever).

I finally found a way my husband will eat Brussell sprouts--covered in Tony Chachere seasoning & roasted. We had them at a dinner party last fall and he liked them. I get really happy when I find a green veggie he will eat, so I've been making them.

The problem is when I roast them, they aren't very crispy! They'll turn brown/black, so I know they are cooking, but when we eat them they are still a little mushy.

For prep, I wash the sprouts, cut them in half and then toss them in EVOO, Tony's and pepper. I'll roast them for 20 minutes or so at 400.

Any suggestions?

[sporky]

Hmmm... I roast mine for about 8-10 minutes at 450. The outside leaves are always nice and crispy. The inside, of course, is not. The interior stays soft without getting too mushy. How much crispiness are you going for?

[udscoobychick]

You might be overcooking them a bit--I'd try Sporky's method with a higher temp for less time. Do you cut them in half? That can help them cook faster, too.

[jennistarr1]

maybe cut them thinner?

[magdala]

Is the pan too crowded? To get a good crisp, you want to leave an inch or so around each sprout.

[speckledfrog]

I wonder if your dinner party host actually fried them instead of roasting them.

[thewaytohisheart]

I wonder if they are still too wet and the and the pan is crowded. When I cook mine I roast for 20-30 minutes at 400 and they are a wonderful crisp, not brown or black at all. Perhaps too much EVOO? Just as an example this is my recipe that I make often. www.thewaytohisheartblog.com/balsamic-roasted-brussels-sprouts/