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Roasted Brussels Sprouts
March 25, 2010

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.

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