Reviewed: Nov. 28, 2009

Very bland, sauteeing them is much more flavorful.

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debi210

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Rapid City, South Dakota, USA

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Reviewed: Nov. 28, 2009

This was an amazing dish! I have prepared it the last two Thanksgivings and made the mistake the first year of not cooking it long enough. I think the key to this dish is to cook it long enough until the sprouts are tender and browned. My son in law even tried this and had seconds. Thank you for a great recipe.

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SusanC

Cooking Level: Intermediate

Living In: Joliet, Illinois, USA

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Reviewed: Nov. 27, 2009

Best way to cook Brussel Sprouts

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Loni W

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2009

delicious! i also cut in half and roasted for 20 minutes

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jharo

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Reviewed: Nov. 27, 2009

loved them ..did not cook as long as directed ..Just sample them till they are as done as YOU like

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SEMYWA

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Reviewed: Nov. 26, 2009

We grew brussels sprouts in the garden this year, just for Thanksgiving. I've never liked them, but my folks do. My sprouts were on the small side so it only took 30 minutes to be a nice roasty brown. I was totally shocked to discover how sweet and delicious roasted brussels sprouts are! I did not use as much salt as called for (I did use Kosher but not as much) because we need to watch the sodium.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Nov. 23, 2009

This is exactly how I prepare brussells sprouts always.. with one minor exception, I do halve them. Depending on my mood, I'll vary it as the possibilities really are endless. Sometimes add chopped garlic, sometimes bacon & onion, sometimes a splash or two of balsamic vinegar. Perfect!

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CW1113

Cooking Level: Expert

Living In: Westwood, New Jersey, USA

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Reviewed: Nov. 22, 2009

Very good basic recipe. I made it with walnut oil--yum! This will probably become my standard brussel sprouts recipe.

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MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 21, 2009

They were good right out of the oven, but awful later that day, reheated in the microwave.

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Nour

Cooking Level: Expert

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Reviewed: Nov. 21, 2009

I loved it, but family didn't care for the soft inside of the brussel sprouts. They commented on the "mushiness" just like some other reviews. I will try one more time and quarter the sprouts to get more surface area to brown. They did love the taste of the outside however.

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Kim

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Reviewed: Nov. 19, 2009

We really enjoyed these. They were creamy on the inside and crunchy on the outside. We will make these again. Thanks so much for sharing this recipe!

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Diane B. Elmhurst,Il.

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Reviewed: Nov. 16, 2009

I hate brussel sprouts, but know they are good for me so I tried this recipe. They were, as far as brussel sprouts go, pretty good, and that is saying a lot. I did not make any changes to the recipe.

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Wanda

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Reviewed: Nov. 16, 2009

Tried to steam them and they were awful. Someone told me to roast them, so I used this recipe. AWESOME!

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Crystal

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Reviewed: Nov. 14, 2009

Loved them!

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bkenneway

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Reviewed: Nov. 13, 2009

Delicious! It took an hour of cooking to get them to be even a little brown, so I'm not sure why other reviewers thought 30-45 minutes was too long. I guess you just have to keep an eye on them and figure out the correct amount of time for your oven. Perhaps mine had trouble browning because I par-boiled them for several minutes first, as another reviewer recommended for getting rid of the bitter taste. Next time, I will not par-boil.

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brcook1

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Reviewed: Nov. 13, 2009

I love these. I make them the same way, except I cut them in half and put them cut side down on a cookie sheet. I even throw the leaves that come off after cutting them on the sheet too. They get crispy. I made these for my bf who hated brussel sprouts...he loves them now!

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mellahella

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Reviewed: Nov. 12, 2009

Hated brussel sprouts before trying this recipe and now I'm a convert! There are so many ways to season these little suckers that I'm still finding new combinations.

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Robyn

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 8, 2009

I've made them this way for years. My husband grew up hating brussel sprouts until I made them this way for him. I also add garlic sometimes. This is also how I convinced my husband to eat asparagus. Works for those too :)

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