— Diane Kirschner

I typically am going use a spoon on this as well. So, but a trick with this, particularly with the, um, with the Brussels sprouts is to flip the Brussels sprout. You know, you are gonna get that browning on the bottom of them because that's hitting the hottest part of the pan. So you're gonna get that caramelization on the bottom of the pan where the brussel sprout is touching that pan. And it's actually, uh, the hottest part right, is right into that parchment paper, but if you flip it over, you'll actually expose that as well too. Sometimes what I'll actually do is I'll keep the brothel sprouts with the cut side up, start roasting it that way, and I'll drizzle, you know, the, uh, the broth over the top with just a spoon as well. You could do all kinds of other techniques for it, but I'll usually, uh, you know, have the, the cut side up and then flip them and get that caramelization on the bottom to be able to help them cook through a little bit quicker. Um, and usually what I have to do is just shake the pan a little bit and it flips 'em all. So they're all, you know, the flat side down. Now, um, the spoon is the one that I use the most. Uh, a silicone pastry brush won't really hold the broth very well, so a spoon really helps. You might be able to do something like if you wanna get fancy and use like a, a food safe spray bottle or something like that with your broth in it. Um, but you will get particulates kind of, you know, caught in the spray thing, just to be careful of that as well. Um, you might just need to wash it out every so often, but a spoon, it's probably my best bet to be able to tell you to do that.