Recipe by JAQATAC
"This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!"
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1 1/2 pounds
Brussels sprouts, ends trimmed and yellow leaves removed
freshly ground black pepper
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!!
I make roasted sprouts frequently, however there is NO WAY this recipe could possibly yield anything other than over cooked sprouts!!!! Try roasting at 425 for FIFTEEN MINUTES!!! You'll love them!
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 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'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.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Brussels Sprouts
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 66
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