I thought I had Brussels sprouts down. I though I'd already discovered the definitive recipe, the one Brussels sprout recipe to end them all. And don't get me wrong, they're damn delicious. Even haters would gobble them up without a second thought. And then I made these, and everything I thought I knew about Brussels sprouts got turned on its head. Because, let me tell you, these may just be the best. Brussels. Sprouts. Ever. And that's not a claim I take lightly. In part 2 of our partnership with the Cherry Marketing Institute, we're exploring tart cherries in all their glory. If you missed it, I first used frozen tart cherries in this classic cherry pie. For these humble little veggies, however, we're using tart cherry juice which is readily available almost anywhere in the country. Hooray for accessible recipes! But let's talk about these Brussels sprouts for a second (and remember, it's Brussels, like the city, not brussel. One Brussels sprout. A plate full of Brussels sprouts.

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