Brussels sprouts have come a long way from the boiled versions we grew up with!
💡 Chef’s Pro-Tips for Success
- Don’t Crowd the Pan: If your Brussels sprouts are piled on top of each other, they will steam instead of roasting, leaving them soft and mushy like the old-school boiled versions. Use a large pan or two smaller sheets so they have plenty of breathing room! 📐
- High Heat is Key: Don’t be afraid of the high 425°F temperature. That slight charring is exactly what eliminates the bitter sulfur compounds and locks in the sweet, nutty flavor. 🔥
