26
Showerthought: I used to get soggy Brussels sprouts every time, then I saw a video from a guy in Austin.
He said to cut them in half, toss them in a little oil, and put them cut-side down in the basket. I did that for 15 minutes at 375 degrees. They came out crispy on the outside and soft inside, not a single soggy one. Is the cut-side down trick the real key, or is it just the higher heat?
3 comments
Log in to join the discussion
Log In3 Comments
tara_jones9411d ago
Nah, it's definitely the higher heat that does it.
0
elizabethhayes11d agoProlific Poster
My grandma’s cast iron says otherwise...
2
andrew_rodriguez1d ago
Higher heat, huh... tara_jones94 just called out my cooking skills without even knowing me.
2