CRISPY BRUSSELS SPROUTS👇🏼 - In order to make extra crispy sprouts, they need to be as dry as possible. If you wash your sprouts, either do it well in advance so there is time to air dry / use salad spinner / pat dry - Brussels sprouts benefit when they’re fully coated/saturated with oil before roasting, especially the inner-side. Using a mixing bowl helps with even coating. Big time! - CONVECTION bake if you have it! Air Frying is a fancy word for convection cooking - cooking with hot circulating air. This will make for a crispier sprout 👌🏼 - IMO, it’s better to underdress than overdress sprouts. Start with a little bit of dressing, mix well and coat sprouts. Taste and add more dressing if needed Method: - 25-30 Brussels Sprouts, halved - season with salt and pepper and a generous coat of olive oil - Bake @ 425 def F on convection, 450 if you don’t have convection ~18-20 minutes. Lemon Parmesan Dressing: - 1 tbsp lemon juice - 2 tbsp grated parmesan - 2 tbsp olive oil - 2 tbsp D...