Teaser: Forget the spatula—using tongs is the simple trick that turns Brussels sprouts from ordinary to golden and glorious.
Brussels sprouts have come a long way from their overcooked, bitter reputation. When roasted or pan-seared properly, they transform into something magical—crisp on the outside, tender inside, and full of deep, caramelized flavor. The key to achieving that golden-brown perfection isn’t just the right temperature or seasoning—it’s the tool you use. And when it comes to getting those sprouts just right, tongs are your best friend.
Using tongs instead of a spatula gives you greater control. When you toss your Brussels sprouts onto a hot pan, each one needs to be placed cut side down to get that perfect sear. A spatula tends to push and shuffle them around, making it difficult to arrange them neatly. With tongs, you can easily grab and flip each sprout, ensuring that the flat, cut surface makes direct contact with the pan for even browning.
That cut side-down contact is what creates the irresistible golden crust. It’s where the natural sugars in the sprouts caramelize, turning slightly sweet and crisp. When you use tongs to place them with care, you’re encouraging that delicious transformation instead of leaving it up to chance. The result? Brussels sprouts that look and taste restaurant-quality—with minimal effort.
Tongs also help you maintain gentle control throughout the cooking process. Brussels sprouts can be delicate once they’ve started to brown, and a spatula can easily crush or tear them when flipping. With tongs, you can turn them one by one, preserving their shape and ensuring each piece is evenly cooked. This simple switch in tools can make a noticeable difference in both presentation and texture.
Another bonus: tongs make cleanup easier. Since you’re moving each sprout deliberately, you’re less likely to overcrowd the pan or cause bits to burn and stick. The result is a cleaner sear, fewer burnt leaves, and a quicker wash-up at the end.
So next time you cook Brussels sprouts, reach for your tongs. It’s a small adjustment that yields big results—beautifully caramelized, golden-brown sprouts that taste as good as they look. Sometimes, the difference between “good enough” and “wow” is as simple as choosing the right tool.
