My husband and I liked these better than sauteeing them with minced garlic. I had a bad experience eating brussel sprouts that had been cooked for hours in a stew (=really, really unpleasant taste/texture). I haven't bothered trying them since. My husband grew up eating them & enjoyed them so I finally mustered the courage to try them again. First we tried sauteeing them with garlic, and it was okay, but I wasn't able to eat more than one. I tried this recipe- I cooked them for about 12 minutes at 375, then lowered it to 325 (worried they may burn without cooking the inside), but after my total cooking time had been about 25 minutes and they were very firm in the center, I upped the temp to 375 again and after a total cook time of about 35 minutes they were done. I did NOT cook them to a dark brown/black. I cooked them until they were a nice brown (more than golden) on at least 2 sides (I was shaking the pan every 10 minutes). They were very good. The little leaves that had fallen off & blackened had a very strong tasted & a crunch. I could see how this taste may be appealing on the entire batch, but it would have been overpowering in my opinion, which is why I chose not to cook the whole batch to that color. I was very happy with how they turned out and ate about a dozen of them. The inside was soft enough to be enjoyable, but definitely not mush. I think the key to this recipe will be finding just the right temp and time for each family's tastes. Will make it again!
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My husband and I liked these better than sauteeing them with minced garlic. I had a bad...