Reviewed: Jan. 19, 2009

I just finished making this and it is amazing!! The only change I made was to substitute half the salt for garlic salt. Thank you for this great simple recipe!!

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Anna

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

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Reviewed: Jan. 19, 2009

I love this recipe for sprouts. I sometimes mix it up a little by adding balsamic vinegar in with the oil. Excellent taste! Even the finicky eaters have their share. Also, you can easily speed the cookingtime by partially steaming the sprouts prior to dressing them and popping them in the oven.

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mistysonnier

Cooking Level: Expert

Living In: Beaumont, Texas, USA

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Reviewed: Jan. 18, 2009

I followed the one review and boiled the sprouts 2 minutes prior to cooking. i added about a half teaspoon of minced galric and a splash of lemon juice. These are actually good hot and even better the next day. An A+

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i1this

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Reviewed: Jan. 17, 2009

Our whole family enjoyed these! When prepping, save the little leaves that fall off and cook them with the rest. That was our 5 year old's favorite part because they become crispy little 'chips.'

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Eric and Jenn R.

Cooking Level: Intermediate

Home Town: Northglenn, Colorado, USA

Living In: Sheppard Afb, Texas, USA

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Reviewed: Jan. 17, 2009

Excellent method for brussels sprouts. I also have made green beans and asparagus using this hight-heat roasting technique and it adds sweetness to anything. YUM! I followed others' suggestions and halved most of my sprouts. These were delish.

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fourpiesmama

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Alpharetta, Georgia, USA

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Reviewed: Jan. 17, 2009

I'm not a fan of brussel sprouts, and after trying this, I'm still not. Not that the recipe was bad, I think it's just me. Mine turned out pretty bitter.

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PEPPERDOO

Cooking Level: Expert

Home Town: Selkirk, Manitoba, Canada

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Reviewed: Jan. 16, 2009

These were so good! This is now my favorite way to eat brussels sprouts! This recipe is so easy, and the end result is delicious! The Brussels sprouts almost "caramelize" and the salt and pepper give them a terrific sweet, salty, spicy taste. I ate almost all of them myself, because they were so good! I will definitely make these again!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jan. 15, 2009

I make these all the time. I roast them at a much higher temperature though about 450. I drizzle olive oil on them and sprinkle them with garlic powder (fresh garlic burns at such a high temp)onion powder, salt, and pepper. These are awesome. The time does vary quite a lot though. It depends on if you use fresh ones or frozen and the size. Right now fresh ones are too expensive so I use frozen ones.

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wholewheatbaker

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Reviewed: Jan. 15, 2009

I have made these many, many times. They converted my entire family into Brussels Sprout lovers. Always delicious!

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NullSet

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Jan. 15, 2009

Excellent! Cut them in half, cut down on the salt, and sprinkle with parmasean cheese the last 5 minutes. Mmmm...

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TigerLillies

Cooking Level: Intermediate

Living In: Media, Pennsylvania, USA

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Reviewed: Jan. 15, 2009

The sprouts were okay - a bit too much pepper for our tastes. But they weren't anything to write home about, and I won't be making them again.

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Alexia.Riaper

Cooking Level: Beginning

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Reviewed: Jan. 14, 2009

Excellent. Cooked exactly as directions states. Even my husband who eats no vegetables tried and liked. These were also good heated up the next day. *update* sprinkle with balsamic vinegar before eating very yummy!

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squirrel

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Reviewed: Jan. 13, 2009

I followed the recipe exactly (except that I cut the brussel sprouts in half first) and found these to be surprisingly good. I've made them for several holiday dinners and other reviewers are correct, they actually do tasted better when they turn brown on the edges. I would give this recipe 5 stars, except that some of the tasters found the roasted sprouts a tad dry.

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paul is hungry

Cooking Level: Beginning

Home Town: Troy, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jan. 13, 2009

I loved this recipe. Couldn't stop eating them. Thanks

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Jackie

Cooking Level: Intermediate

Home Town: Smyrna, Tennessee, USA

Living In: Beechgrove, Tennessee, USA

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Reviewed: Jan. 11, 2009

I had really high hopes for this recipe because of all the rave reviews. I love Brussel's Sprouts any way they come, but this way, not so much. I found that they were a litle on the bitter side and too salty. I may have done something wrong, but next time I'll just stick to boiling them with salt and butter.

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Monkeyleigh

Cooking Level: Beginning

Home Town: Manteca, California, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 10, 2009

Brussel sprouts now have a whole new flavor. My new favorite way to prepare these little guys

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spokanesmiths

Living In: Spokane, Washington, USA

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Reviewed: Jan. 9, 2009

A very yummy option! Loved them, though I used a bit too much salt - would probably half that next time.

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PAIXFUL

Cooking Level: Beginning

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Reviewed: Jan. 9, 2009

Roasted veggies are always my favorite... Brussel Sprouts are no exception. The only thing I would do differently is to slice each sprout in half. I find the flavors are a bit more intense with the salt, pepper, and oil penetrating the many layers of the sprout, in addition to decreasing the cooking time. Sometimes the best recipes are also the simplest as is the case with this. Roast away!

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