Some say the Brussels trend peaked last year. Still, I cannot get enough of those crispy (almost burnt) leaves, especially when they are tossed in a deliciously sticky, sweet, and spicy sauce.
My brother continued his trend this year at Thanksgiving when he fried a turkey and then fried brussels sprouts in the hot leftover oil. For the second year in a row, I emailed him after Turkey Day to ask for his recipe.
While I love the crunch of nearly burnt sprouts, frying them can be a messy production unless you go the route my brother does. For this reason, I tend to lean towards a more "hands-off" approach and roast Brussels sprouts in the oven. America's Test Kitchen offers that adding cold Brussels sprouts to cold oil eliminates the mess of splatters but achieves the same golden brown sprouts as traditional frying. I gave their method a try and found it to be equally as easy as roasting the spouts.
The bold glaze offers such a burst of flavor, that whether you roast the "tiny cabbages" in the oven or deep fry them, your family will be eating their vegetables tonight.