Roasted Brussels Sprouts

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.

These were delicious. I cut them into quarters because I wanted small bites. The cooking time was shortened to about 30 minutes because of this.

This is really, really wonderful. I made these for Thanksgiving and everyone loved them. I will make this again and again -- and not just for the holidays! They really do reheat well, so don't be afraid to prepare them ahead and time and then just reheat them.

Roasting veggies always gives them more flavor -- and you don't have to add tons of herbs and spices to get it. I skipped mixing everything in the bag. I just scattered them on a baking sheet, drizzled with oil, sprinkled with S&P and tossed with my hands. I let mine get good and brown and they were sensational. P.S. I wholeheartedly disagree with the people who think that the roasting time is too long (there's at least two on the first page, and it doesn't appear that either one of them even tried it. They both just say it's impossible). I roasted my sprouts for about forty minutes and they were not mushy inside, they were not overcooked, and they were certainly not "charcoal briquettes." The recipe clearly states to reduce your oven temperature to prevent burning. The point of this recipe is to slow-roast your spouts. That's where the flavor comes from -- the SLOWroasting.

I am a Personal Chef. I am always looking for simple recipes for vegetables that are tasty and really make the vegetables shine. I made this recipe for my clients. I cut the sprouts in half before roasting. I added 3-4 cloves of minced garlic after the sprouts had been roasted.I made sure that the sprouts were a deep, deep brown, almost black. My client told me her and her husband polished off this dish in one night. She said she could have eaten it by herself for dinner. They absolutely loved this dish and have ordered more! Well, thank you for this recipe! My clients were well pleased and that is what keeps my business going. Thanks again!

I have NEVER, EVER, EVER, eaten a brussel sprout that I liked. Sauteed, boiled, herbed and salted up, cheesed up..and YUCK! No thanks. I thought nothing would change my mind......until NOW! These were AWESOME! and creamy yet not mushy. I highly recommend you form your own opion on these. I was not expecting much but was pleasantly surprised! Oh, I made this recipe exactly as written. Change nothing!

i was worried to try these since i had to use frozen because my store didnt have any fresh(out of season). i am glad that i did. i bought a 1 lb bag, left them whole, and didn't bother to thaw. i just snipped off the top of the bag, dumped the olive oil and salt in, secured w/ a twist tie, then tossed to coat in the bag they came in. baked for about 25 mins, while shaking every 5 mins or so, and they turned out perfectly. i will definately make these again. next time i will try to get the fresh again to see if there is a huge difference. i served them w/ potato dumplings and pork medallions w/ dijon sauce(both from this site).

Good with some lemon squeezed over it.

I always hated Brussels sprouts, even after I had grown up and learned how to cook all of the strong flavored vegis I disliked as a child, properly. Until that is, I tried oven roasting Brussels sprouts like this! This method yields a wonderful roasty toasty flavored vegetable with great texture! I usually cut them in half before tossing with oil, salt & pepper, and only roast for 20mins, simple and delicious! If you still dislike Brussels sprouts or have kids who do, try this recipe and I can almost guarantee you'll make converts of anyone and everyone who tries them!

I can NOT believe how much I love this recipe. Fantastic. I am not a picky eater, but have never tried brussel sprouts, despite much urging. These were SO tasty. The ones I didn't eat that night I ate cold, right out of the refrigerator. I microwaved them in some water for about 8 minutes, before browning them in the oven. I've been craving them ever since.

This is THE ABSOLUTE BEST way to prepare brussels sprouts! I used frozen baby sprouts that I steamed in the microwave for 2 minutes first, then sliced in half. I roasted them in a mixture of olive oil and butter in a cast iron skillet. No extra spices, just a little salt and pepper - I will never make them any other way.

Wow, I really went wrong with this recipe. I followed the instructions to cook sprouts to the "darkest brown" and found them to be way, way overdone. They were cooking fast, so I turned down the oven temp early on. Still, they were quite well done in less than the time called for in the recipe. Very lightly roasted, they might have been fine. But cooked according to these directions, I found them to be horribly overcooked. They had an intriguing, nutty flavor that might be ok on its own, but was completely overpowering with my menu of salisbury steak and mashed red potatoes. I'll try roasted brussels sprouts again, using exactly the same technique of tossing with salt, pepper, and olive oil -- but I'll forget the instruction to cook til blackened. Instead, I'll lightly roast and and remove from the oven while they still have some green.

This recipe taught me a lesson... read the bad reviews as well as the good ones! I made these exactly as directed and what a disappointment! DH and I love brussel sprouts, but these were inedible! They just tasted burnt... there was no sweet taste to them... we'll stick with our other recipes. Sorry :(

I've been roasting my sprouts (and most every other veggie, too!) for years, and even those who say they hate brussels sprouts like them this way. It's best in my opinion to cut them in half, drizzle the pan with oil, place the sprouts on the pan, then drizzle them with oil, also. Kosher salt really does work best, and roast them until you think they look burned on bottom! Really! You want them to be a very, very dark brown. They are so mild and sweet this way.

I'm sorry to be one of the only ones that didn't appreciate this recipe. It just really did not do well in our house. (See the photo I posted!)

This really is the best! I never had brussels sprouts before, but now I can't get enough. I use sea salt instead of kosher salt, and frozen brussels sprouts, and that works great for me. Easy and delicious.

Let me start of by saying...I hate brussels sprouts! I've never liked them, no matter how they were cooked. My family, on the other hand, loves them. I'm always looking for new ways to cook them that aren't boring, and decided to try this. The smell while they were cooking was a little unappealing, to say the least...lol. When they were finished (and I had to force myself to leave them in the oven while they were getting browner and browner), my hubby talked me into trying a small bite. WOW!!! I'm a brussels sprouts convert. I will eat them made like this any day. Sorry for the long review, but I was totally shocked at how good these were. Try them and see for yourself! *Update* : Even better with a little garlic powder sprinkled on!

Yum! I think I will make Brussels sprouts more often now! I added two cloves of crushed garlic.

I just don't get it. I like brussel sprouts and I thought this was horrible. Followed recipe exactly. It tasted and SMELLED like what it was: Burnt Brussel Sprouts! After re-reading the reviews I'm convinced that only those who normally dislike brussel sprouts like this receipe.

We eat these like candy. I cut them in half, coat with oil (Wegman's Basting Oil), and toss with Spike seasoning blend. Delicious!

I will never boil another brussel sprout! Roasting is the only way to go. The first time I made them I had that moment of panic as the smoke started, and I was scared I was burning them to death! But be brave and let them roast away! The black ones are definitely the best. I've tried this method now with other vegetables - asparagus and leeks also come out great. Thank you for passing on such a simple but satisfying recipe!

Excellent!

Not everyone likes Brussels Sprouts but this way of preparing them just might change their minds. My family really enjoyed them and even went back for seconds. I added fresh Parmesan cheese before serving which gave it an extra nice flavor. I will be making these for Christmas dinner especially for my son-in-law. It's his favorite vegetable.

I have been making this recipe ever since i saw it in Ina Gartner's Barefoot Contessa recipe book. It is simple, healthy and delicious. Every time I've served it to guests it becomes the way they prepare brussel sprouts from here on out! The key is to not fear the deep brown color (they're still bright and moist on the inside) and to use lots of olive oil and sea salt.

Surprisingly yummy and addictive! Unless you have a great kitchen vent fan, be ready to have your house smell like brussel sprouts for quite a while afterward!

The longer you let this marinade, the better it becomes. I put this whole recipe in a gallon size ziploc bag and left it for about 2 hours. It really makes a difference! The second time I made this, I only marinated for about 30 minutes and the sprouts didn't quite have the same salty, crunchy taste to them as the first batch.

These are absolutely delicious! 400 for 15-20 minutes and shake 'em around a bit (depending on preference-dark brown and crunchy is best for us). Oil just to coat and give some shine for crisping/roasting, salt and pepper to taste (we like 'em a bit salty). YOU CANNOT GO WRONG WITH THESE!

We grew brussels sprouts in the garden this year, just for Thanksgiving. I've never liked them, but my folks do. My sprouts were on the small side so it only took 30 minutes to be a nice roasty brown. I was totally shocked to discover how sweet and delicious roasted brussels sprouts are! I did not use as much salt as called for (I did use Kosher but not as much) because we need to watch the sodium.

I crave these! I made them for Thanksgiving last year and have been making them every few weeks ever since. The first time you make them you will worry that you are burning them, but just have faith because they are supposed to be dark golden brown on the outside and warm and tender on the inside. I use a chunky sea salt and lots of freshly cracked black pepper. Yum! Everyone in my family will eat these, even if they don't typically like brussels sprouts!

Super Yum! My 12 year old daughter told me this is the only way she'll eat brussel sprouts from now on. :) And everyone's right. The darker the tastier!

This is a simple and very tasty recipe which succeeds because of the contrasts in textures and flavors. We loved the contrasts: crunchy, salty outer leaves and creamy, subtley sweet sprouts. I used a jelly roll pan (raised edge) and stirred the sprouts with a wooden spoon instead of shaking the pan. Clean-up was easy. I will definitely make this again!

I put off making this recipe because I couldn't see how it could possibly be better than my normal recipe for brussels sprouts. Boy, was I wrong. These smelled so good while cooking that it was all I could do not to open the oven halfway through and devour them all. But I waited until they were done and it was worth it because they were unbelievably delicious. They do not resemble in any way the brussels sprouts we all know and hate. They are crisp and nutty on the outside while the inside just melts away in your mouth. Crazy but true - these brussels sprouts are better than french fries.

Tastes a little like roasted pumpkin seeds. My husband and I liked it but our children made the typical veggie face!

Odd-looking, to be sure, but really tasty. I had an mix of sizes, so the big ones didn't get quite as sweet and tasty, but still very good.

These Brussels Sprouts are the BOMB!

These were the bomb! We grew them this year and was tired of steamed with butter. I quartered the largest ones we had to make them cook faster and get more browned areas; tossed with garlic flavored olive oil, Weber seasoned salt and Lawry's seasoned pepper. Spread on foil lined baking sheet - 15 minutes at 400 deg. in the convection oven and they were nicely blackened and tasted out of this world. Even the husband who admitted he isn't that crazy about sprouts LOVED these and wants them again. Wish I had thought to snap a picture before we devoured them!

Brussel sprouts? YUCK - or so I used to think before making this recipe. The mere mention of the word Brussels sprouts brought back childhood nightmares of having these at dinner! Well, if my mom had made them this way I would not have missed on 3 decades of enjoyment! These are GREAT! The huba AND all 5 of the kids liked them. Yeah - a kid approved vegetable! Imagine! Dont be afraid to roast them until dark. That is the best part. In fact next time I make these I will slice the large ones in half to get move of that roasted flavor in each proportinate bite. I did add 1 tsp soy sauce, 1 tsp chopped garlic and 3 tbsp Italian salad dressing with a few shakes of crushed red pepper. Did not change anything else. Thanks for sharing this great recipe and reintroducing me to sprouts! Yum!

AWESOME. I have never liked brussel sprouts. I told my husband I could eat these every day! A great way to make this veggie!

Any recipe that can make me like Brussel Sprouts deserves 5 stars. I used a clay roasting pan and seasoned the sprouts with vegetable oil, sea salt and pepper and kept an eye on them as the oven was very hot. A big hit with the entire family.

Very good... I used frozen brussels sprouts, thawed and in the toaster oven and it worked well.

Made per recipe except cut each in half first

Blech....Not sure what I must have done wrong. I ate a few, DH ate one.

Ok I'm still not a big fan of brussels sprouts. This gets 4 stars because I did at least eat them, the household loved them. I did make one change and added roasted coriander to the short list of ingredients. I loved the bits of really crispy ones.

Sorry, this one was not for us. The brussel sprouts came out tasting burnt instead of nutty or sweet.

We love roasted vegetables and we love brussel sprouts so we waited with watering mouths after reading all the great reviews. What a big disppointment, they tasted like burned sprouts, and we didn't even let them get to the black stage. Back to steaming for us.

This is the first time I have ever made or eaten brussels sprouts and I was not disappointed! I left them whole and roasted them for about 35 minutes. They were pefect! Crispy on the outside and tender in the middle. We'll definitely be eating more of these!

OMG - why have I not eaten brussel sprouts before? These were wonderful! We halved all the sprouts after cutting off the ends and added butter and a little lemon for tang. The "charred" sprouts were so very yummy and tasty. One dinner guest who has been eating sprouts his whole life said these were the best he'd ever eaten! We are so excited to have another veggie in our rotation! To help cut down on smell when cooking, set out 1 cup of fresh white vinegar on counter before putting these in oven. My mom has done this for years with stinky veggies (cabbage/broccoli, etc). and it really works!

We are needing more strictly vegetable recipes, so I was excited to find this one. I used really fresh, young Brussels sprouts, and made it exactly like the recipe, only adding some crushed garlic on top, as suggested in reviews. I literally set the timer for 7 min, and shook the pan/stirred at that interval. After 4 intervals, I roasted another 4-5 minutes. The sprouts were perfect - some outer leaves were crisp, and there was even browning/blackening. Unlike one reviewer, I found the look very appetizing. And the taste was amazing! I doubt I will ever make Brussels sprouts another way anymore. And yes, I went back and bought more sprouts to do again the next day!!

These were great! When i told my husband what I was making, he scrunched up his nose and said cautiously..."whhhhy?". They were SO good. My husband was amazed how good they were, and was *disappointed* when they were gone. I can't believe I made Brussels Sprouts, and that they were good! This is what i did: I cut off the bottoms little bit, pealed off the top 1-2 leaves, and cut them in half. Put them in a plastic bag and tossed with olive oil, S&P. Put into the oven on some parchment paper, and baked for about 20-25 min on 425-450 degrees. Turn them 2-3 times while baking. They're done when they started to darken. Try one and make sure they're tender before taking them out of the oven.

Not bad. We enjoyed them, but not as much as some other recipes we've tried from this site. I found them a wee bit salty, but overall the flavor was good. We are brussel sprout fans.

Not only did these make my house smell terrible, they were crunchy on the outside and like mush on the inside.

Unlike some people who change the entire recipe and then rate themselves and you KNOW who you are ladies...... I made these tonight and they were awe inspiring! This recipe needs no tweaking, it's perfection!

So easy, and turned out perfect! Everyone LOVED them! Served at a holiday dinner.

Please don't review recipes until you've ACTUALLY made it!! I don't think anyone cares what your opinion is until you have! And then they give it one star!!!

They were absolutely delicious Jaq, thank you! I read many reviews and was afraid they would be burnt on the outside and mushy on the inside. I decided to turn the heat down, then up again and I shouldn't do that. The second time I cooked them I followed the directions, although I didn't cook them as long as suggested because I prefer firmer vegetables. As it turned out, I loved the slightly charred taste. Mine were not mushy, burnt and most of all, not mediocre. Check some of the photos and see how they all look like they are cooked just a little different, according to everyone's personal taste. I will never cook them any other way, unless it would be to cook them on a hot grill. Yum!

I cut the Brussels Sprouts in half to get even flavor on the inside. We were not impressed but had to try it with all the rave reviews. Why not just marinade 'cut in half' Brussels Sprouts in Italian dressing then roast to 'lightly' browned? Am going to try it that way.

I LOVE brussell sprouts. this is a wonderful way to make them. But, if you are short on time use all the same ingredients and add sliced shallots. Soften the shallots in oil in skillet on stove top over med. flame. Add in halved brussell sprouts and cover for a few minutes. Add in about 1/4 cup water then cover again for about 2-3 minutes. Remove lid to let any excess moisture evaporate. PERFECT for when you are in a rush.

These were just perfect! I never would have thought to make them like this. Simple and so flavorful! Only thing I changed was putting them on a pizza pan with a lip on it so they wouldn't roll around. Thanks so much for sharing. Christmas 2012 update: I took a chance cutting kitchen time using 3 bags of frozen, thawed brussel sprouts. Used the same amount of oil, Kosher salt and 1 t. coarse ground pepper. I put them in a 9x15" casserole dish in a 375 degree oven so I could serve it right from there. Set the timer for 10 minutes, shaking the pan back and forth 3 times for a total of 30 minutes. These are just to die for!

Like others have mentioned, you don't need to roast these near as long as the recipe states. What I do is cut the sprouts in half, remove the cores/chokes, toss in oil as stated and roast for 10-15 minutes. At this point you will see the outer leaves starting to brown nicely. I then use a spoon to smoosh the sprouts which separates them nicely, then go another 10 minutes or so, which allows all of the sprouts to get nicely roasted, not just the outer leaves. Since there isn't much to this recipe, you can't really mess up any of the details, so I gave it 2 stars.

awesome! i added red pepper flakes and some garlic salt (although then they were too salty, but all my fault).

didn't like this thought it would of been better. have placed brussels sprouts in a pot roast and so far that is what the kids will eat.

I know this doesn't need another raving review, but these were seriously good. I love cabbage in all forms. Brussel sprouts not so much....could never get past the bitterness of them. Now? Woohoo, these are great and so very easy. My sprouts were a little large, so I trimmed the bottoms, removed a few outer leaves, and cut them in half. While roasting, I turned them with tongs a few times. They were so good! Hubby liked them, too, so a win-win. Thanks for this one!!

Yum recipe- Adding minced garlic makes it extra fabulous.

This is the best brussel sprout recipe I have tried. I love the texture, and they are so easy to prepare. I didn't even bother with the plastic bag. I just put the cleaned brussel sprouts in a baking pan, put the oil, salt and pepper on them, tossed them around until they were all coated, and popped them in the oven! They also reheat beautifully in the microwave. Husband loved them too!

Yuck! I had my hopes up after reading all the reviews and I was really disappointed. My husband did eat it but he didn't want to save the leftovers. I couldn't even choke two down.

This was super easy and very tasty!

This is excellent as is. I added some onions and sweet peppers 2nd time making it & they were great too. Overall, outstanding simple & delish!

This is a technique I love to do, and is SO YUMMY! I, however, halve the sprouts, add garlic powder along with salt/pepper, cut back on the oil, and adjust the cook time to 30 minutes at 375 degrees to keep the sprouts from getting too mushy, like other reviewers (I tack on a couple of minutes under the broiler in the end for extra crispies, if needed). Because of these modifications, I gave it 4 stars... But it is really a to-die-for way of preparing brussel sprouts (even if you think you don't like them). Gets rave reviews.

My husband loves brussel sprouts and I ...tolerate... them. This recipe is good even to me, and it is a cinch to make. My oven may run a little hot, plus my husband likes them a little crunchy, but the first time I tried this, I thought they were a little overcooked. So, I did not cook them as long as suggested the second time, maybe 20-25 minutes. I added a tad more salt and pepper than the recipe, and I definitely turned them every five minutes to avoid burning. They were tasty, and tasty is a word I've never used in reference to brussel sprouts before.

I had never tried to cook brussels sprouts until now. This was really good. I did however cut the larger ones in half.

These are so good have made several times always splitting in half to avoid the "mushy middles" that another reviewer suggested. Even my picky eaters will eat these.

These were good ~ not great! I think I had high expectations from reading the other reviews. At first they taste like burnt Brussel Sprouts then it kinda grows on you. Sorry ... but I probably won't make them again.

Excellent way to prepare fresh brussel sprouts. I've made them this way many times and always find it enjoyable. Try a variation by amply sprinkling thyme or rosemary on the sprouts before roasting.

Never made brussel sprouts before. This recipe along w/other user reviews was my intro. Followed recipe but after trimming cut brussel sprouts in half and also added 1 teaspoon garlic powder and some thinly sliced onion. When finished baking seeing the blackened veggies had me in a panic but they weren't burnt tasting at all just nice and crispy on the outside and nice and tender on the inside. ABSOLUTELY DELICIOUS this recipe is a keeper. THANK YOU!

These are amazing. My husband who claimed brussels sprouts were the worst food ever loves them. He asks for them and gets excited about this recipe every time I make it. The kids love it to!! I like to add some chopped onion and roughly chopped fresh garlic to mine.

Deee-licious! I actually do like Brussels sprouts, but I had them roasted at a fancy restaurant a few months back and they were the best I'd ever had, so I came on here looking for a recipe to duplicate it. This was it!! I followed recipe exactly is, except I cut them in half. They were perfect, crunchy, and an amazing sweet/salty taste. Don't be afraid of the blackened bits...they taste the best! Thanks for the recipe!

Who-da thunk it? I haven't eatin a Brussel Sprout in 40 years! Simple, and an outstanding side. I might toy a little with the seasoning next time, but that is not to say that these were any less than excellent. Thanks for this one!

I cooked them to a T and they came out moist and at first taste good...But they are not for me good recipe for people who like sprouts

This recipe is fantastic. Simple, easy, non-complicated and it highlights the flavor and texture of really good brussels sprouts. It doesn't mask their flavor with bacon or other strong flavors. It's so easy to toss together and pop in the hot oven along with whatever else you're roasting. Simple and perfect! If you don't like brussels sprouts you've probably never had them cooked well and from fresh. Fresh sprouts, properly trimmed, and cooked like this are a whole different experience than frozen or canned and boiled to smithereens. Tip: Do like the directions say and TRIM the woody base off and REMOVE the outer leaves. Trimming the sprouts really does make a difference!

These are absolutely phenomenal! I make them on the weekends and snack on them all week! Great on whole grain crackers with sharp cheddar!

These are so good! I had company over who didn't like brussel sprouts...they ended up having two helpings. Definitely a keeper recipe.

Absolutely delicious! I made them as they were the first time and ended up really, really liking them. The caramelization on the outside made these addictive! The second time around, I did a couple of things differently. I blanched them in hot water before shocking them in ice water. Then I halved them so there's more surface area for them to get more caramelization. Not only til then did I coat them in the olive oil, salt and pepper. I only had to broil them in the oven at 425 F for about 10-12 more mins after that and they were perfect. Also, while they are delicious as they are, they're also delicious with a drizzling of balsamic reduction. So yummy!

My kids ate these! Easy and yummy. They cook faster and are easier for kids to eat if you quarter them. (20-25 min)

This was the 1st time that I have ever made brussel sprouts & they turned out great!! I only made a couple of changes....In the plastic bag I used a lil more olive oil...a whole lot more salt& pepper....I threw in a good amount of minced garlice...& I added onions & mushrooms....baked it oven as recommended & it was great!! thanks for this recipe!

SOOOOOOOOOOOOOO Good! Yummy! I could snack on these like a handful of nuts. We also removed the center core when we roasted them.

THANK YOU to JAQATAC! These were absolutely delicious! I loved them!! I followed the directions EXACTLY, to the letter. Personally, and this is just my opinion and taste, but 400, for 45 minutes is a bit too long. I like darkened and a little crispy, but for me, it's a little too crispy. I will definitely be making these again, for sure! I'll just do it on a little lower temp, maybe 345 for 30 minutes. Also, cutting a lemon in half and squirting a bit on these, before baking, adds a subtle zesty kick. A few sprinkles of parmesan cheese, before baking, also adds a nice taste! Again, GREAT RECIPE! I loved it and highly recommend it. Beth Wilson Raleigh, NC

excellent and sooooo easy. i had the oven temp at 350 due to having other items in the oven but they turned out great. you really do have to keep an eye on them to turn them. they will burn quickly if your not watching

I love cabbage, but never really gave brussel sprouts a fair chance. I made this, and it is my husbands and my new favorite side dish. We are making it for Thanksgiving this year. I use frozen brussels, and I took the advice of others and boiled them for about 5 minutes, and then season them (just in a large bowl, not a resealable bag) and roast them. I haven't gotten a chance to roast them for the full time yet, and I pull them out when my husband gets home so we can eat right away, and he has gotten home earlier than I expected. But I have roasted them for no less than 20 minutes with great results.

Shocking! I like brussel sprouts, but don't love them. I loved the crispy little leaves that were loose and really brown. My hubby really liked these too. A keeper!

OH MY GOSH!!If I could give them 20 stars I would!I have to admit that I was put off a bit by the thought of eating black brussels sprouts,but made them anyway because of all of the great reviews.I just took them out of the oven and had to try one.I didn't think that anything so simple could be SO delicious!I will never steam brussels sprouts again!

I loved it, but family didn't care for the soft inside of the brussel sprouts. They commented on the "mushiness" just like some other reviews. I will try one more time and quarter the sprouts to get more surface area to brown. They did love the taste of the outside however.

I never knew brussel sprouts could be so good! And my 4-year-old daughter absolutely loves them. Never imagined a kid begging for brussel sprouts :-)

These are wonderful. I made them for my friends and they couldn't stop saying how wonderful they were! Per a friend's suggestion, I used walnut oil in lieu of olive oil- highly recommend it.

I just made them tonight to accompany my bbq pork t-loin strips and baked potatoes. I added onions along side the Brussels, which I like to top my baked potato with. These lil veggies are so caramelized and tasty. I will definitely make them more often, maybe add some cauli along side. I did cheat a little by adding a couple tablespoons of butter right at the end. Out of this world deliciousness! Thank you!

We've never eaten brussel sprouts before and I was always hesitant b/c I've heard people saying they are not good..but these were AWESOME!!!!! So easy to make and so delicious....The only reason I'm not giving 5 stars is b/c we found the inside to be tasteless...next time I will slice them in half, season and then put them in the oven. We also tried these on the barbeque and were really good too....