Extra-crispy Brussels sprouts

While nothing compares to the crackle of restaurant-made, deep-fried brussels sprouts, these get satisfyingly close. After multiple rounds of testing variables like oven temperature, rack placement, adding cornstarch or honey, starting with a cold oven or on the stovetop, et cetera ad nauseum, this method -- roasting the oiled and seasoned sprouts on a preheated sheet pan -- produced the most consistently crispy results. Be sure to use any exterior leaves that fall off the sprouts; they will roast up into delightfully crackly chips.