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A fresh pan of crispy Brussels sprouts, with caramelized edges and irresistibly crackly leaves, is a magical thing. And while leftovers will keep for several days in the fridge, they’re quite a different animal when you pull them out. The once-crispy bits are now damp and soft, with a luster that doesn’t shine nearly as bright as when they hit the table the first time around.
But what if I told you there was a way to make those leftovers just as crispy and delicious as they were the first time they came out of the oven? Here’s how to make it happen.
The best way to reheat roasted Brussels sprouts and revive those crispy edges follows our universal rule for reheating leftovers: Reheat using the same method you used for cooking. Easy to remember, right?
Since our go-to method for roasting Brussels sprouts is in the oven, that’s the same way you want to reheat them. The only difference is that we’ll lower the oven temperature for reheating. A high oven temperature is ideal for roasting, but since the sprouts are already cooked, we just want to heat them through and bring back their crispy char, without burning them.
It’s as simple as spreading the leftover Brussels sprouts in a single layer on a baking sheet (use two to avoid overcrowding if there’s a lot) and heating them in a 350°F for 10 to 12 minutes. When the sprouts come out of the oven they’ll be hot and crispy all over.
Add leftover cooked Brussels sprouts to a lightly oiled baking sheet.Rewarm in the at 350 degrees F for 5 or so minutes, until heated through. You can also reheat them in the air fryer, or on a plate in the microwave for 30 seconds to 1 minute, though the texture will be soggier than if they are reheated in the oven.
It's as simple as spreading the leftover Brussels sprouts in a single layer on a baking sheet (use two to avoid overcrowding if there's a lot) and heating them in a 350°F for 10 to 12 minutes. When the sprouts come out of the oven they'll be hot and crispy all over.
"I love to reheat them with butter in a big skillet and some bread crumbs," she says. "Then throw in your sprouts, and toss them around to reheat them, and then serve."
Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.
Serve roasted Brussels sprouts hot or at least warm. Out of the oven, they will keep warm and yummy for up to 30 or even 45 minutes if you cover them and set them in a warm place.
Yes! If you'd like to keep them crispy, reheat the brussels sprouts in the oven until they are heated through. Otherwise, you can reheat them in the microwave for a few minutes, however, they may lose their crispiness.
The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.
Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves.
How to Store Crispy Brussels Sprouts. To store, just cool them and transfer them to an airtight container. You can refrigerate them for 3-4 days. To reheat, you can heat them on the stove or the oven to keep them crisp.
How do you fix soggy garlic brussel sprouts? If you do find that you've overcooked your sprouts, you can easily make them crispy again! Just drizzle them with a little bit of olive oil and make sure they are completely coated. Add a little bit of salt and pepper before you bake your roasted brussel sprouts with garlic.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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