Reviewed: Aug. 3, 2009

I loathe brussel sprouts but try to give them a go every once and awhile. I actually ate these, which is a first!!! So def 5*, although I don't think I will ever make them again...not the recipes fault, more my quest to love brussel sprouts is over. I concede defeat.

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rosichops

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jul. 29, 2009

I HATE Brussels Sprouts so having said that I was at Whole Foods in Portland, ME last month and walked into the prepared foods section when they were giving sample tastings of roasted Brussels Sprouts. I was hesitant at first but after I tasted it, no joke I was won over. So I decided to try this recipe out to see if I could replicate what I tasted. I did, this recipe is fool-proof and now I can say that thanks to this recipe I finally found a way to enjoy Brussels Sprouts! Update!: If you love garlic try this, take a spoonful of garlic paste (you can buy it ready made at the Indian grocer's or make it at home by putting fresh cloves of peeled garlic in the blender and a bit of water), a few rashers or bacon which have been cut into teeny tiny pieces and mix it with everything else in the ziplock bag - Heaven!

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gaochinwen

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 18, 2009

As Brussels sprouts go, these were fair.

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toothrees

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Reviewed: Jul. 14, 2009

These were very tasty, for brussels sprouts. :) I cut the bottoms off and sliced them in half as another reviewer suggested. Thank you for sharing.

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hedah

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Reviewed: Jul. 10, 2009

LOVE THESE!!! I have cooked this recipe several times now for different dinner guests and everyone raves about them. I've always loved brussel sprouts but this is by far my favorite way to cook them.....excellent!

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TerryDobson

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Reviewed: Jul. 5, 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: Jun. 26, 2009

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

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Chelsea

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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. 21, 2009

Surprisingly tasty.

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ALLCRAZ2

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Reviewed: Jun. 17, 2009

Yum Yum Yum!!!

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TK

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Reviewed: Jun. 16, 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. 14, 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. 13, 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. 11, 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. 9, 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

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: May 31, 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 27, 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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