Reviewed: Jul. 7, 2009

I was looking for a recipe with brussel sprouts without using butter - since I'm trying to cut down on unnecessary fat (and in the past I would drown my sprouts in butter and salt). Found this and love it. I really like the crispy leaves. I added 3 cloves of minced garlic - and it was a good addition.

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e's_mom

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Reviewed: Jul. 1, 2009

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).

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missdrea

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 29, 2009

I followed the recipe exactly. They still had the bitter taste.

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Chelsea

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Reviewed: Jun. 26, 2009

i love roasted brussels sprouts. try them with chopped up bacon. yummy.

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Holly

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 24, 2009

These were REALLY good and I can't wait to make them again. I will try them with garlic next time as many other reviews recommended.

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KitKat

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Reviewed: Jun. 22, 2009

Surprisingly tasty.

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ALLCRAZ2

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Reviewed: Jun. 17, 2009

Yum Yum Yum!!!

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Reviewed: Jun. 17, 2009

First time ever with brussels sprouts - some of the outside leaves that fell off where awesome when I took them off the pan, but the sprouts themselves, not so much. No really sure what people are talking about when they say the inside was creamy - not on mine. Cooked them for 30 minutes and they were starting to get rather dark, so I believe they were cooked long enough. My neighbor said I should have scored the bottoms, if, and thats a big if, I try them again I will score to see if the insides get cooked a bit more. My kids wouldn't eat them, and my hubby, who loves veggies, left some on the plate.

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thrasher'swife

Cooking Level: Intermediate

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Jun. 15, 2009

I made this recipe as is, and it was great! MY KIDS ATE THEM!! (ages 7 and 2!)

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gapeackinak

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Reviewed: Jun. 15, 2009

Excellent as is. Followed the recipe exactly.

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Joanne

Living In: East Brunswick, New Jersey, USA

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Reviewed: Jun. 12, 2009

So delicious, I sprinkled with garlic and used lots of fresh ground pepper.

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darkstar

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Reviewed: Jun. 11, 2009

even when the directions are followed, the sprouts burned in spots, ruining any chance of a good taste. Better to find another alternate to steaming than this Roasted B. Sprouts recipe.

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swannie

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Reviewed: Jun. 10, 2009

Pretty good. Made as written except used sea salt.

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LUXURY010

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Macungie, Pennsylvania, USA

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Reviewed: Jun. 10, 2009

These are DELICIOUS done exactly like the recipe states! Yes, it may seem long, but it is great! I tend to crank my oven up to 410 degrees Fahrenheit and bake them for approximately 35 minutes. They will be quite brown when done, but my husband and I really love them!!

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EKJenkins

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Reviewed: Jun. 9, 2009

I took the cores out of the brussel sprouts and they were less bitter but I did not enjoy the "burnt" bits on brussel sprouts...I will stick to steaming them.

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Skylar Bee

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Jun. 1, 2009

This was my first time attempting to cook a brussel sprout. I will admit to not trying them due to their bad reputation. We followed the recipe, but added a bit of minced garlic and then roasted them on the grill in a foil packet. They were delicious. We will definately be making these again. They were a bit black and crunchy on the outside, but the inside was soft and reminded me of cooked cauliflower. Great method, made our family brussel sprout eaters! Thanks!

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Shalista

Cooking Level: Expert

Living In: Pierre, South Dakota, USA

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Reviewed: May 28, 2009

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.

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