When I was at Stone Mountain last week for the Country Living Fair, I had delicious Brussels Sprouts for lunch. They had been flash fried and then coated with a mixture of Thai chili sauce, honey and garlic.
So I just tried to make them, but I roasted them (too long at 40 minutes) at 400 degrees and then put the sauce mixture on. They are a good bit blacker than they look in this photo and some really are just dust.
Others, however, are great. Next time I won't cut such small sprouts in half and I WILL watch them as they roast.