Choose Fresh Sprouts – Look for small, firm, and bright green Brussels sprouts, as they tend to be sweeter and more tender.
Trim & Halve – Cut off the tough stem ends and slice them in half for even cooking and better caramelization.
Trim & Halve – Cut off the tough stem ends and slice them in half for even cooking and better caramelization.
Don’t Overcook – Overcooked sprouts turn mushy and bitter; aim for a slight crispness with a tender inside.
Add a Sweet Touch – Drizzle with honey, balsamic glaze, or maple syrup to balance their natural bitterness.
Incorporate Cheese & Nuts – Sprinkle with Parmesan, feta, or toasted almonds for extra crunch and flavor.
Try Different Cooking Methods – Sauté, air-fry, or shred them raw into a salad for variety.