Recipe by Chef John
"This makes a very nice side dish to your holiday feast, and I can't think of a main course, especially one made from some type of succulent animal, that this wouldn't pair wonderfully with."
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Brussels sprouts, trimmed and halved lengthwise
cipollini onions, stem and root ends trimmed
salt and ground black pepper to taste
lemon, cut into wedges
Like the recipe but too many steps. No need to skillet saute. Boil them then coat with butter then roast in oven. The oven will do the browning.
I'm a big fan of Brussels sprouts when I eat out so I wanted to see if I could create the same taste and texture at home. As usual, chef john's version didn't disappoint -- easy and delicious.
Absolutely loved it. I just left em in the oven longer because I like the taste of it when they're more browned. Will make again!
Holy cow. My childhood experience with sprouts was traumatizing. I'm really glad I tried this. I only had a "garlic and herb" butter available in my fridge, but it turned out to be a nice addition. Thanks, Chef John. Another great recipe.
This is a fantastic recipe. I wondered about all the steps until I put my cast iron skillet in the oven and heard the sizzling happening right away. They came out nicely browned and so yummy! Thank you for an awesome recipe.
Only 3 out of 9 at our picnic that like Brussel sprouts, but all 3 of us agree this is the best we ever ate. Made them exactly as the recipe. Can't wait to buy more fresh Brussel sprouts.
Wow. That's all I can say. If you don't like brussels sprouts, you'll like these- no kidding. :) Wow.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Roasted Brussels Sprouts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 56
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