We followed the recipe to a T, we made the version using only olive oil, salt, pepper and garlic. The brussels sprouts sported a slightly sweet tinge, and were wonderfully crispy on the outside, but still staying nicely moist inside. Enjoyed it with some spring asparagus and an airy hollandaise. Ultra bussin. Next time, we will either increase the amount of brussels sprouts or pair this dish with some delicious roasted salmon. Liebe grüße, Noa und Fritzi
