Why You Shouldn't Let Brussels Sprouts Dry Out

Not all Brussels sprouts are created equal. In fact, there's not much worse than a poorly prepared Brussels sprout. They're a tricky vegetable to get right, but when you do, the results are delicious, and not to mention, healthy. Sprouts are high in nutrients, according to Healthline. They're not calorie dense, but they are loaded with fiber and vitamins K and C, and also also contain high amounts of potassium, iron, thiamine, magnesium, and phosphorus. Experts also say that they can aid in moderating blood sugar levels.

But, Brussels sprouts have a troubled reputation for being smelly and mushy. They certainly taste better prepared with methods that highlight the textures that come from their layers of tiny cabbage leaves. If you've never experienced the delicate crunch of an expertly roasted Brussels sprout, there's a good chance you're not getting them ready for the oven correctly. So, how do you ensure that you are?

You don't have to wait for Thanksgiving to come around again to eat a helping of Brussels sprouts. They're good all year, as long as you know the secret to making them correctly. One of the most common mistakes made is not adding enough oil before roasting Brussels sprouts.

Without oil, Brussels sprouts will dry out in your oven, Tasting Table reported. This makes them chewy and unpleasant. Ina Garten's roasted brussels sprouts recipe specifies that you should use extra virgin olive oil to cover the Brussels sprouts (via Food Network). They should have an oily sheen when you put them in the oven. Not only will this coating of oil help the seasoning stick to them, but it will also give them a perfect crunch. You'll know they're right when you can pierce them with the tip of the knife without meeting resistance.

But, don't worry if you missed this step. Your sprouts will not have gone to waste. They can be revived with a smear of melty cheese.