By now we all know that Brussels sprouts are delicious. (Right?) They are fantastic braised with pancetta or bacon, scrumptious blanched and tossed with pasta, and unexpectedly tasty shredded and served as a salad with walnuts and pecorino. I recently tried this to-die-for recipe for fried Brussels sprouts with a honey-sriracha sauce. It was a lot of work and a lot of mess, but completely amazing.
Basically, I could eat Brussels sprouts every day in the fall and winter, and my favorite fallback, everyday way to chow down on these nutty nuggets is to roast them. It’s simple and oh, so good. There are two tricks. First, make sure the sprouts are nicely browned; don’t take them out of the oven too soon. Second, make sure you salt them enough. As one of my friends said, they should taste like popcorn.