I absolutely love roasted Brussels sprouts. When done right, they're mellow, crispy, and slightly salty. But all too often, roasted Brussels sprouts can turn out burnt and bitter on the outside, while remaining chewy and undercooked on the inside. Let's change that.
The key to perfectly roasted Brussels, according to Elizabeth Stark, is to separate the leaves from the sprouts. By cooking the sliced sprouts first, then adding the reserved leaves at the very end, you avoid overcooking or undercooking any of the elements.
Now that you've got that down, roast some Brussels and quince with maple syrup, then serve with goat cheese and a maple-lemon-mustard dressing.
A life-changing trick and a delicious recipe all in one sitting? We are very lucky.
→ Get the Recipe: Maple Roasted Brussels Sprout and Quince Salad from Brooklyn Supper