as small as a nickel. this drives us nuts when we need about two pounds of the same size brussels sprouts for a recipe because we want everything to cook evenly.
the smaller brussels sprouts tend to have a sweeter flavor but their center leaves are a little tighter, often taking a little more time to cook or roast all the way through. while the larger ones might seem like they take longer to cook, the inside leaves are a little more loose and separated, allowing the heat and juices to flow through and cook quicker. it all seems the reverse of what it should be, so just remember, the more 