Reviewed: Feb. 23, 2009

This is delicious as is. I've been trying to cut back on expenses and I used to buy these at the gourmet market for about $5 for about 8-10 (sold by weight). Since I started using this recipe I've been making them at home. My in-laws can't believe my husband actually eats Brussels Sprouts now. He doesn't eat a lot, but he eats a handful and that's a start! I let them roast for about 45-60 minutes

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MOCHASWAN

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Reviewed: Feb. 22, 2009

This was so easy and tasted great. An awesome way to make brussel sprouts a little differently.

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JJ

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

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Reviewed: Feb. 22, 2009

Amazing! These are so tasty! I love brussels sprouts but roasting them brings them to a whole new level! Thank you for the recipe idea.

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granolamom

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

Tasty!

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SILENCE182

Cooking Level: Intermediate

Living In: Auburn, New York, USA

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Reviewed: Feb. 21, 2009

Delicious! I actually make this at least once a week now!

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nicnakpatywack

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Reviewed: Feb. 21, 2009

These were ok, diden't like the burnt flavor that everyone else thought was so good.

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ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

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Reviewed: Feb. 20, 2009

Delicious, everyone enjoyed them.

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derrygirl1

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Reviewed: Feb. 20, 2009

I'm sorry to be one of the only ones that didn't appreciate this recipe. It just really did not do well in our house. (See the photo I posted!)

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sugarmagnolia98

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

This is delicious (but I am a brussels sprouts fan).

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Karleen

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Reviewed: Feb. 14, 2009

I love this recipe, it is my new favorite way to do brussel sprouts. It's so tasty and nutty, I overcooked them one time and they still were good.

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Mia

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Reviewed: Feb. 14, 2009

Excellent!! We love Brussel Sprouts and it's great to find another way to cook them. Yum!!!

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Diana

Cooking Level: Expert

Home Town: Glendale, California, USA

Living In: Fountain Hills, Arizona, USA

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Reviewed: Feb. 13, 2009

This was great - roasting is the way to go! Just watch the salt. Enjoy!

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Maggi

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

You've got to try this!!! It's sooo much better than just plain ole boiled brussels sprouts... not sure I'll ever boil them again. THANK SO MUCH FOR AN EXCELLENT RECIPE!

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HEATHERLOVES2COOK

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Reviewed: Feb. 11, 2009

LOVE IT!!! i did add some chopped garlic but it was great i made it as a side for lunch and then ended up eating the room temp leftovers for dinner as a meal. Ive never made brussel sprouts and this was a great way to start and will continbue to make for company!

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IBULJD

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Reviewed: Feb. 10, 2009

I love brussels sprouts, but these just didn't do it for me. I was so excited to try this recipe because of all of the rave reviews, but was sadly disappointed. They were just okay. A little bitter as well.

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Rapinka82

Cooking Level: Intermediate

Living In: Chippewa Lake, Ohio, USA

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Reviewed: Feb. 9, 2009

I've never eaten brussels sprouts before, so after reading some of the reviews I cut some in half and left others whole. The soft insides of the whole ones didn't bother or wow me. The ones that I'd cut in half had more of the carmelized flavor, and were easier to eat because of the smaller size, so in the future I'll probably cut them all in half. I also shook a clove's worth of minced garlic with the oil, salt, and pepper. I didn't have kosher salt, so I used regular, and it was fine, but given that some folks have sworn by the kosher, I'll try that in the future to see if I can taste the difference.

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Meghann

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Reviewed: Feb. 9, 2009

I love roasted brussel sprouts! The flavor is so great when they are roasted. I cut a small X in the stems before roasting so they cook even.

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MISSKISE

Cooking Level: Expert

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Reviewed: Feb. 8, 2009

So easy and so delicious!

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J

Cooking Level: Expert

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Reviewed: Feb. 7, 2009

I totally messed up and accidentally put one TABLESPOON of kosher salt instead of one TEASPOON. To balance this, I added some garlic, a tiny bit of white wine and less then have a lemon of lemon juice. It turned out better than I thought it would, considering my dumb mistake. After 45 minutes they still weren't blackened, but I took them out anyway. Next time I make them I'm going to do it strictly by the recipe and see how I do. Though they came out tasty and my boyfriend actually loved them. He wants me to make them the same way again. I'm just curious as to if they'll be better done the right way.

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Lavendertattoo

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 6, 2009

These are SO good! I think they are better when they have cooled down a little rather than straight out of the oven. They are even good out of the refrigerator! I first tried this recipe two days ago and I made it again tonight because I can't get enough. The second time I made it I skipped the bag step and just stirred all the ingredients up in a 9 x 13 pan.

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