M3 lab 5

- I cooked roasted brussel sprouts. I cooked them at 425 degrees for 25 minutes. I first drizzled them with avocado oil and then I seasoned them with garlic, salt, and the trader joes green godess seasoning. The browning influenced them by giving them a slight crunch on the outside while still keeping them soft on the inside. 

- To provide the browning was the Maillard reaction, the formation of melanoidins is what actually gives is the brown color and the deepened flavor. 

- What went well during cooking was that I have cooked these before so I already new what seasonings I liked and the time to cook it at to get the perfect crispness. 

- What could have gone better was I needed more than what I bought, I wanted leftovers for the next day but unfortunately I ate them all.