Should Brussels Sprouts Roast Cut Side Up or Down?

I eat a lot of Brussels sprouts. When I realized I wasn’t getting enough vegetables on my plate, I turned to something simple that I could quickly whip up: roasted Brussels sprouts. Not only are they a great source of fiber but they are just so darn good. Some oil, salt, pepper, and a little bit of chili oil (my personal favorite) takes these veggies to new heights and they melt in your mouth when roasted properly. 

Because of the sheer amount of Brussels sprouts I’ve consumed, I’ve had my fair share of bad batches. Sometimes they aren’t crispy enough and are practically soggy. That’s why I decided to consult our experts in the Allrecipes test kitchen to help me figure out what I’m doing wrong. 

How to Roast the Crispiest Brussels Sprouts

One of the biggest debates facing the cooking community is whether you should roast halved Brussels sprouts face up or face down to achieve an even crisp. Face up—which allows the heat of the oven to brown the top of the Brussels sprouts, allowing for a better crunch—always made the most sense to me.

I was evidently wrong. According recipe tester and developer Anna Theoktisto, Brussels sprouts should always be placed face side down on your sheet pan. “If you want the crispest Brussels, put them cut side down,” she says. “I also like putting them on the lowest rack in the oven to get extra caramelization.”

When you’re roasting the Brussels face down, direct contact with the hot pan helps them cook more evenly than when they’re face up, Allrecipes test kitchen fellow Giovanna Vazquez explains. She also advises to make sure the veggies are evenly coated with enough oil and warned against overcrowding the pan. When veggies are overcrowded, it ends up steaming rather than roasting them. 

From now on, I’ll be sure to roast my Brussels face down so I get that extra crisp.