The Best Brussels Sprouts Of Your Life

-For less crispy cheese, add it for the last 10 minutes.
-To keep your sprouts from sticking, line your pan with nonstick foil or baking paper.
-Dry your Brussels sprouts well. The drier they are, the crispier they’ll be.
-If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off.
-For crisper sprouts, spread them out on the pan without too much touching. Overcrowding causes you to steam the Brussels sprouts instead of roasting them.
-Cut the sprouts into even-sized pieces if you want them to have a similar texture.
-Be sure to start with a hot oven to help the sprouts crisp on the outside and soft on the inside.
-Brown is good. If you’ve never cooked Brussels sprouts this way, at first glance, you may think it looks burnt out of the oven, but once you taste it, you’ll know those little “burnt” areas are the best-tasting parts!
-When using untrimmed Brussels sprouts, trim off the dry part of the stem at the base of the sprout and any loose outer leaves.
-For an extra caramelized area, place the sliced Brussels sprouts cut-side down on the pan. This will give a larger browned surface area.
-Leave smaller sprouts whole to avoid overcooking.
-On smaller sprouts that don’t need to be halved, slice a cross in the stem). The stem is the toughest part of the Brussels sprout, and the cross allows them to cook at the same rate as the tender area.
-For an extra kick of flavor, try adding lemon zest before roasting and a squeeze of fresh lemon juice before serving.
-Be sure to taste and season well before serving.