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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