I have been roasting fresh brussel sprouts and thought this would make a good way to continue into the warm weather. Unfortunately, my first attempt came out poorly. I did use fresh brussel sprouts instead of frozen, so that may have made a difference. I found the cooking time indicated (10 minutes) to be WAY too short for my taste. Even at 20 minutes of roasting, they were still not cooked to my taste. I will try it again - possibly using frozen sprouts, or soaking or microwaving fresh to improve cooking time and flavor. My old stand-by method - "steam-roasting" in the oven (adding a couple tablespoons of water and covering) first for 15 minutes and then roasting on the top shelf of the oven is still the best, though, in my opinion.
I am a BS Fanatic! Started sipping Limoncello while I was grilling and forgot to cut them in half, hee hee. Drizzled a little grapeseed oil instead of the butter, lol blame adult sippy cup again;)// So I grilled them a bit then nuked them for about 5 minutes. They were very good, snacked on them with fish tacos. Thank you Chef Clay:)
We loved this! I didn't cut the smaller ones in half. Brushed with olive oil instead of butter but drizzled a little butter on them when done. Freshly ground sea salt is good on these too!
I think grilling just makes everything taste better. This rates up there with the best in Brussel sprouts.
Followed recipe to the T except we use a charcoal grill which is not quite as hot as gas so it took a bit longer for me to cook these. They were still a bit firm for my tastes but hubby really liked them. The flavor was great but cooking times will vary depend on what type of grill you are cooking on. We used fresh veggies so not sure if this might be a factor in the outcome than maybe using frozen brussel sprouts.
I have just recently started eating brussel sprouts and these were amazing. I will definitely make these again!
Not bad but I've had better. I found the amount of pepper too much for my taste. I used olive oil and good balsamic vinegar so perhaps next time I'll just stick with the butter.