I know that I share the memory of growing up and eating brussels sprouts that had been steamed in water, in a plastic bag, in a microwave, with a lot of people. This conditioned me to hate these beautiful, mini cabbage-like wonders for most of my life. I can still recall the texture of soggy on the outside and hard on the inside. Yikes. Luckily, in recent years, brussels sprouts got a new PR manager, and they are delighting dinner plates all over the world. As someone who prefers my brussels crispy on the outside and soft on the inside, I was elated when I created what I think is the best brussels sprout recipe to date! If you like a tangy, spicy, and sweet sprout – this one is for you too!
Based off of a 16x22 inch sheet pan