How did I f up these brussel sprouts?

[Anonymous]

I put them cut-side down in a pre-heated ovenproof skillet with straight sides, tossed in olive oil, then cooked at 425 for 20 minutes. They emerged almost overcooked and barely browed. Edible with a nice squeeze of lemon juice but definitely not what I was going for!

I think that my mistake was the high sides of the skillet as opposed to a sheet pan? That caused them to steam instead of brown? The skillet was full but did not seem over-crowded, but that could also be a factor.

How do you do your brussels?

[Anonymous]

You added the olive oil after you placed them cut side down in a hot skillet?

[Anonymous]

I usually start them on the stovetop over medium-high heat, then once they are browned on the cut side I transfer the pan to oven to finish cooking through. It doesn't take long in the oven, maybe 10 minutes.

[Anonymous]

I think the high sides were the issue.

Wash,
cut in half,
toss with oil, lots of salt, and seasonings,
Put cut side down on sheet pan
Cook at 425

[Anonymous]

I always make them in a sheet pan, cut side down. Toss generously with olive oil and salt. 20-25 min at 425 and they come out perfect. Try without the skillet next time.

[Anonymous]

Anonymous wrote:You added the olive oil after you placed them cut side down in a hot skillet?

I tossed them in olive oil before putting them in the skillet, then added a little more on top.

[Anonymous]

Heat the oil before adding rhe sprouts.

[Anonymous]

Not enough oil and no seasoning (you at least need some salt and pepper).