a roasted brussels sprout salad with honeyed pecans & pumpkin seeds, apples, white cheddar cheese, and a rosemary cider vinaigrette
If your brussels sprouts are larger, you can cut each half into four instead of three. The goal is to cut them small enough so they’re able to crisp, but still have a good bite to them. If after 25 minutes they’re not crisp around the edges, continue to roast. It also helps to place the sheet pan on the rack that gets the most heat in your oven (typically the top rack).