Reviewed: Oct. 18, 2009

Had fresh carrots and beets to use, too, so peeled, cut into chunks, and roasted along with the sprouts. Made a for a beautifully colorful and yummy dish brought to an early family Thanksgiving dinner, and it was gobbled up in no time, even by the children!

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Tara

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Saratoga Springs, New York, USA

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Reviewed: Oct. 17, 2009

Love Brussels sprouts so I was intrigued by this recipe. I only cooked mine for 30 minutes and they were a tad over done. But still excellent. They tasted sort of salty, sweet, and caramelized all at the same time.

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MADISONS

Cooking Level: Expert

Home Town: Perrysville, Indiana, USA

Living In: Ferndale, Washington, USA

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Reviewed: Oct. 17, 2009

I got brussels sprouts in my CSA box. I hate brussels sprouts, but didn't want to waste them. I took the advice of other reviewers and cut them in half before roasting. I was shocked - they were pretty good. I think next time I would roast them a little longer, since mine didn't get really brown. I would recommend this to any brussels sprouts-haters.

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DITTYBEAR

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 14, 2009

I'd never made Brussels Sprouts before and they turned out great! Added a clove of garlic. My husband and 3 year old loved them and am making them again tonight.

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ddcmommy

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

Like some others, I halved my brussel sprouts and cut off the bottoms. I also cooked mine at 375 for half an hour. This recipe is super delicious.

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ginniej

Cooking Level: Intermediate

Home Town: Greenfield, Massachusetts, USA

Living In: Forest Hills, New York, USA

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Reviewed: Oct. 12, 2009

Awesome flavor!

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Becky P

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Reviewed: Oct. 5, 2009

This was okay but I didn't get the WOW factor others seemed to. Next time I would use a variety of veggies and definitly cut the sprouts in half so they get tender.

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Cindy

Cooking Level: Intermediate

Home Town: Marion, Indiana, USA

Living In: Portage, Indiana, USA

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Reviewed: Oct. 1, 2009

I cut these into halves or quarters depending on how big they are. I also added a little bit of balsamic and garlic powder (didn't have any fresh). My favorite parts are the little leaves that fall off and get crispy - mmmm, good!

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VALENE

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Reviewed: Oct. 1, 2009

I never liked brussels sprouts till a friend recommended I tried roasting them and now I'm in love. I pretty much follow this recipe and they are incredible with a delicious nutty flavor. Sometimes I cut them in half to add a crispy crunch to them. So good!

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Gida

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

this was great! good suggestion to cut off the bottoms. I also halved them so it would bake faster

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NambyPamby

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Reviewed: Sep. 29, 2009

Perfect! I love brussels sprouts but my husband isn't too fond of them. I've been trying for quite some time to find a brussels sprouts receipt he likes. This is it! He actually cleaned his plate. I kept a good eye on the sprouts to make sure they weren't getting too dark, but also added a splash of water every so often to keep them moist. That really seemed to help. Will definitely make this again - thanks for posting it. Sometimes the most simple recipes are the best!

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CricketsGal

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

I made the mistake of halving my sprouts and they were too dry inside. Toss any loose leaves as they burn to a black crisp in the oven. I also added some chopped garlic.

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Sep. 22, 2009

My favorite brussel sprouts recipe! I love brussel sprouts but it's so hard to find a great recipe for them and this one is perfect because it's (1) super-easy; (2) yields a delicious final product. Make sure you check on them every fifteen minutes or so just to give the baking sheet a shake so they don't stick to the pan. Love it!

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Gwen on the West Coast

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Reviewed: Sep. 21, 2009

Minus the lingering smell of cooking them (the curse of most cabbage dishes...), these were excellent! Being someone that only sort of likes brussel sprouts, the "burnt" black leaves were the best part (looks weird and overdone but tastes really good). Will be making again, definitely.

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ENOXALLEN

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Sep. 20, 2009

I myself don't eat Brussell Sprouts, but I made these for my fathers birthday and he and my mother love them. I made mine a little darker than in the pictures and with the salt and oil they didn't taste burnt at all. Thank you so much for the great recipe!

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CatLady

Cooking Level: Expert

Living In: Woodruff, South Carolina, USA

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Reviewed: Sep. 16, 2009

I found a new love for Brussels Sprouts, would make again.

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frivera23

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Sep. 3, 2009

this was yummy!

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ladybug

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Vilseck, Bayern, Germany

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Reviewed: Aug. 28, 2009

I never liked brussels sprounts - until now! Excellent recipe!

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becky patterson

Cooking Level: Expert

Home Town: Chino, California, USA

Living In: Oceanside, California, USA

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Reviewed: Aug. 25, 2009

Delicious and super easy, used frozen sprouts and they came out amazing! Loved the taste and texture, roasted at 425 and tossed periodically until blackish. Thank you so much!

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ramblinbetty

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Reviewed: Aug. 24, 2009

My wife has made these dozens of times and they are now our families favorite vegetable!

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Jimmy D

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Roasted Brussels Sprouts

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