You don’t need a fancy chef knife for this. A simple, sharp paring knife will do the trick. If your knife is dull, you’ll end up squashing the sprout like a stressed-out stress ball, and that’s no fun for anyone. Grab a cutting board, maybe put on some music that makes you feel like a kitchen rockstar, and let’s go.
First, give those sprouts a quick rinse under cold water. Nobody wants a gritty crunch that reminds you of a beach sand sandwich. Shake them dry, or use a clean kitchen towel to pat them down like you’re tucking a tiny green baby into bed. Moisture is the enemy of crispy roasting, so dry them well.
