*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
EXCELLENT! I would have never in my entire life thought that I'd EVER eat a brussels sprout. They're cute to look at, but OMG the stench of cruciferous veggies cooking just makes me gag. Plus I'm not into "mushy middles" (I think reviewers called it "creamy"). But I did want to try this recipe due to all the rave reviews. And now, I want to THANK the person who posted this fabulous recipe! My husband and I LOVED every morsel! I did do 2 changes: 1- we halved them, so that we wouldn't get "mushy middles", lol. And, I read somewhere that if you remove the "choke" that's at the bottom of the sprout (inside), the brussel sprout will not be bitter. Voila! it worked! These yummmy, salty, nutty, crunchy, carmelized brussel sprouts were SO good. No bitterness whatsoever! The super dark carmelized parts of the roasted bsprouts were the best! LUVVVVV this recipe, and will make over and over again! HUGE thanks!!
WOW! My kids HATE brussel sprouts. We've tried everything, but, they hate them. I added 2 cloves of crushed garlic, and when they were done, I went to the store and bought another two pounds and made it againg. AMAZING
Yum! This is my favorite way to make brussels sprouts. I first had them prepared this way at a restaurant in downtown NYC around the corner from where I lived--absolutely addictive, and when I moved from that neighborhood I came up with my own version similar to this recipe. The only difference is that I sprinkle a few cloves of minced garlic on top as the sprouts roast, which is delicious--the roasted garlic is sweet and compliments the sprouts without overpowering them. Also, I usually parboil the sprouts first (for 2 minutes). This draws out bitterness, and cuts down on roasting time (25 minutes to nicely blackened).
I’ve been a member here for years and have never left a review, but this simple recipe has changed that right now. I’ve roasted cauliflower before ---have been experimenting with roasting veggies lately, but let me tell you this was better than any roasted vegetable I’ve ever had. It’s so simple too it’s ridiculous! I bought a bag of fresh Brussels sprouts. I took off the ends ---small leaves come off when you take off the ends. ~Word of advice do NOT omit those small leaves . . . they turn into deliciousness in your mouth. I cut only the big Brussels sprouts in half, but next time ----I will cut them all in half. I tossed them and the fallen leaves into a bowl with liberal oil, liberal sea salt and fresh cracked pepper and placed the halves face down on my cookie sheet. As it’s cooking the small leaves will turn dark and roast first ---don’t be alarmed . . . those will be wonderful. I took them out of the oven when they were done and tasted a small leaf first. That’s why I’m writing this. The concept of roasting is so simple, it’s not really a recipe, but the taste that this vegetable yields . . . it’s at the top of the list of any vegetable I’ve ever had. We’re carb-free/low carb so I served this with a shoulder roast ----one of the best meals hands down since I can remember. Hope this review has helped someone out there decide to try it. Remember ---half all of them face down and toss in those fallen leaves . . . you won’t regret it.
I thought these were mediocre...just edible, and certainly not memorable or great. I did not care for the "mushy" or "creamy" interior others found so appealing, nor the overroasted exterior. Also, I don't know how you could roast these as long as the recipe indicates without making them little burnt charcoal briquettes...15-20 minutes was more like it. I found the look of them unappealing too--much prefer the bright color of simply steamed or sauteed brussels sprouts. Hubby liked them better than I did, tho' he might have just wanted to be nice. (After all, he did leave most of them on his plate) Final word: Always read the lowest rated reviews as well as the highest.
Delicious. We have this once a week. I don't cook it for the full 30 minutes--just long enough for the outer leaves to turn brown/crispy, about 15 minutes. So easy, so delicious. Sometimes I sprinkle balsamic vinegar on top.
I was really really surprise about these, I love brussel sprouts and needed a new way to try them. This was the BOMB!!!!. I followed the recipe with the exception of cook time and temp. Make sure you used the kosher salt no other, I could tell it would make a difference, also I cooked mine on 375 degrees and for 30 mins until they were dark brown not black, they also reheat very well. Give this one a try. Update!!!! I'm hitting the store tonight for fresh brussels sprouts, This recipe is really ADDICTIVED!!!!. I cook these all the time, this time I decided to use the garlic as others have stated as I really love garlic. Let me say they were still good, but I think much better just following the recipe as stated. I still can't get enough!!!.
I've tried braising; I've tried boiling; I've tried sauteing. Roasting, I know now, is by far the best. I left it in longer than I felt comfortable as I watched some brussels sprouts turn dark brown and a few turned black. I'm glad I did, as the darker ones turned out better, with a complex outside and a soft, melty interior. (The lighter ones didn't have as good insides.) A nice combination of sweet and salty, and an easy recipe too.