My Brussels sprouts went from soggy to perfect after I started roasting them at 425 degrees for 20 minutes.

The high heat caramelizes the outside while keeping the inside tender, so has anyone else found a simple temp or time tweak that fixed a dish for them?

3 comments

3 Comments

lily_singh21mo ago

Try roasting broccoli at 450 for 15 minutes. It gets those crispy, almost burnt edges that are so good. Total game changer for a boring vegetable.

the_tessa1mo ago

That "almost burnt" part is where you lose me, @lily_singh2, it just tastes bitter.

kim9631mo ago

Toss it in oil first, @lily_singh2, or just dry?