If you're not sold on Brussels sprouts, it's probably because you haven't had them prepared the right way. These crispy panko-coated sprouts are far from the mushy, bland ones you used to push around on your dinner plate while your mom watched from across the table. These Brussels sprouts are so crunchy and flavorful I guarantee you won't be able to stop eating them once you start.

The key here is lightly toasting the breadcrumbs first on a sheet pan so they get a golden-brown head start. Then you coat halved sprouts in the whisked egg and roll them in the breadcrumbs before roasting until tender.

While the Brussels sprouts are in the oven, you can make your "bang bang sauce." A mixture of sweet chili sauce, Sriracha, mayonnaise, and honey, this sauce strikes the perfect balance of sweet, spicy, and creamy. It's definitely got a kick, but the mayonnaise and honey help temper it a bit.

Once your Brussels sprouts are nice and crispy, garnish with parsley and drizzle on the sauce before serving them alongside whatever main you made for dinner. Or, if you're serving these on their own (yes, these Brussels sprouts are totally acceptable to eat as a game-day snack), keep the sauce on the side so people can dip as they please.