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.
Wow. That's all I can say. If you don't like brussels sprouts, you'll like these- no kidding. :) Wow.
How do I rate a recipe for Brussels sprouts? I tried this recipe because like another reviewer, my childhood experience with them was traumatizing and after fifty-seven years, now that I'm all grown up, time to try again. At seven, I felt betrayed by Brussels sprouts. I was told that we are having Brussels sprouts and they were one of my Grandma's favorites. Then they arrived at the table looking like cute miniature cabbages. What's not to like? Well you know what happened!!! One bite, one bitter, probably over-boiled bite. LOL. I made this per the recipe except that I steamed the sprouts and shallots (couldn't find the cipollinis) in the skillet instead of boiling each separately, drained, put the skillet back on the burner for a few seconds to evaporate any water left in the bottom of the pan, added the butter, and proceeded per the recipe. I can safely say that they were the best Brussels sprouts I've ever eaten = ) I am giving five stars; I think this is a great recipe and method for cooking these little gems...but not sure I'm a convert!
* 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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