Reviewed: Jan. 27, 2009

I do not like sprouts. Either do my children. My husband loves them. We all liked these! roasting really mellowed the flavor.

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annzhanz

Cooking Level: Intermediate

Living In: Hudson, Ohio, USA

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Reviewed: Jan. 27, 2009

I absoltely love this recipe! I learned this about a year ago, and ever since I have added my own twist. I add sliced onion and a few cloves of garlic to the brussel sprouts, coat in olive oil, and then coat in italian bread crumbs. DELICIOUS!! :)

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Blondee1535

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

These are excellent! I am not normally a fan of brussel sprouts, but these are delicious! Even my husband who claimed he didn't like them enjoyed - thank you for a wonderful and simple recipe that we will be eating over and over again!

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amyrenee726

Cooking Level: Intermediate

Home Town: Newton Falls, Ohio, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 27, 2009

WE LOVED THEM! We love brussel sprouts to begin with and are always looking for new ways to cook them and this one really hit home. I know this recipe doesn't need another 5 start rating but I am giving it one anyways.

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MrsNeubauer

Cooking Level: Intermediate

Living In: Duluth, Minnesota, USA

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Reviewed: Jan. 27, 2009

This was my first time eating and making brussels sprouts. This recipe was simple enough for me to try. Everyone in the family ate them and there weren't any left.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

These were good, but nothing to cry home about. I liked that they didn't smell while they were cooking. The flavor is lacking something.

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thelastrabbit

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 24, 2009

I halved this recipe, but I should have paid more attention to the salt; I though I had reduced the kosher salt, which I use frequently, but this came out way way too salty. Brussels sprouts are one of my favorite vegetables, but I think I'll stick with good old steamed sprouts.

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TW in Florida

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Reviewed: Jan. 24, 2009

Fantastic! I am a huge fan of brussel sprouts and usually eat them with balsalmic vinegar and olive oil on them, but these were awesome! Very simple. I did par-boil them a minute or two before, then roasted them 20-25 minutes. Thank you for this simple, yet wonderful recipe!

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KittySerbia

Cooking Level: Intermediate

Living In: Belgrade, Central Serbia, Serbia

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Reviewed: Jan. 23, 2009

love it... so easy to make...

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morka

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Reviewed: Jan. 23, 2009

loved it verry much verry tasty

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popto4girls

Cooking Level: Professional

Home Town: Medford, Oregon, USA

Living In: Boise, Idaho, USA

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Reviewed: Jan. 23, 2009

Pretty darn good. I cook these in an electric skillet, which allows the shell to get crispy, while the insides are soft. Delicious.

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Katrina T.

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Reviewed: Jan. 23, 2009

Ok this recipe is great. Turned out better then I thought it would. I was not able to get fresh and had to use frozen was the only change I made. The outside just had a little crispness to it and the inside was done. Will be making again.

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shans1622

Cooking Level: Intermediate

Home Town: Hallock, Minnesota, USA

Living In: New Rockford, North Dakota, USA

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Reviewed: Jan. 23, 2009

these are the best I have ever had. When boiled they tend to be bitter, but roasting them really brings out the yummy flavors. Thank you for a great recipe.

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pennycandy

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Jan. 23, 2009

The best and only way to enjoy Brussels Sprouts! Have been making these for a while and every time I do, they're a hit! The hubby and kids will even eat them! Funny that they sell them prepared in a swanky store nearby for lots of $$$....too easy to pay for someone else to make them. By the way, I also add garlic when roasting these. Yummy!!!

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aly10

Cooking Level: Expert

Living In: Berkeley Heights, New Jersey, USA

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Reviewed: Jan. 23, 2009

Doesn't sound great but truly is!

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MommaKass

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Reviewed: Jan. 21, 2009

Fantastic! I was never that fond of brussels sprouts before. Now I'm hooked on these. Made these last night with Mushroom Stuffed Chicken Rollups (also found on this site) and cous cous. Flavors complimented eachother pretty well. The brussels sprouts tasted almost nutty. This is so easy and tasty it's being put in the normal rotation!

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LMF443

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

These are great! My husband and I have them about once or twice every two weeks. Very tasty!

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sherri

Cooking Level: Intermediate

Home Town: Nederland, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Jan. 19, 2009

This was my first attempt at brussel sprouts. I cut them in half and added pinenuts and a little garlic. They were pretty good but I wish they had a little more flavor. Next time I will put some thyme or rosemary in them...maybe even both!

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Emmaline Cecile

Cooking Level: Intermediate

Living In: Brimfield, Massachusetts, USA

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Reviewed: Jan. 19, 2009

I just finished making this and it is amazing!! The only change I made was to substitute half the salt for garlic salt. Thank you for this great simple recipe!!

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Anna

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

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Reviewed: Jan. 19, 2009

I love this recipe for sprouts. I sometimes mix it up a little by adding balsamic vinegar in with the oil. Excellent taste! Even the finicky eaters have their share. Also, you can easily speed the cookingtime by partially steaming the sprouts prior to dressing them and popping them in the oven.

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