Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
updated May 1, 2019
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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.
Reheat the Same Way They Were Cooked
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.
Get a refresher: How To Roast Brussels Sprouts
Here’s How to Do It
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.
