I've never met a roasted Brussel sprout I didn't like — that is, except for the few times I wasn't cooking them right. I'd toss them them in the oven and the result would be just fine but never the irresistibly crispy, golden-brown sprouts that I really desired. Turns out I was making a few simple mistakes that were preventing me from achieving roasted Brussels sprout perfection. Here's what to avoid the next time you roast a batch.
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