Reviewed: Mar. 31, 2013

Delicious - served with ham and scalloped potatoes for Easter dinner. Added a small splash of balsamic vinegar just before serving. Big hit.

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Reviewer:

Teygo's Mom

Cooking Level: Intermediate

Home Town: Oak Park, Illinois, USA

Reviewed: Mar. 30, 2013

Even friends who "hate" Brussels Sprouts, liked this recipe.

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Reviewer:

Janie

Reviewed: Mar. 30, 2013

Easy and turns out great

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bertha

Reviewed: Mar. 29, 2013

Even my 8-year old liked these!

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DebbieinSeattle

Reviewed: Mar. 29, 2013

Loved it! I kept them in for just about 30 minutes so they were nice and black on the outside. They were perfect. The textures made them so yummy and good.

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adesapri

Reviewed: Mar. 28, 2013

I did not roast for quite as long as the recipe stated. I served this to guests. There were no leftovers.

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fraleyamanda

Reviewed: Mar. 26, 2013

Simple and amazing as is.

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Jenn

Living In: Portland, Oregon, USA

Reviewed: Mar. 25, 2013

I have nothing to compare this recipe because I have never had brussel sprouts...I prepared them with chopped garlic and sprinkled parmesan cheese along with sea salt, and roasted for 20 minutes in a 425 degree oven (as another reviewer suggested)...There was no odorous smell as other reviewers stated. The sprouts turned out well, I think...much like little cabbages with a nice salty caramelized coat....the burnt-like shavings that fall off are like chips...yummy...Very easy side dish!

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bogeysloop

Reviewed: Mar. 25, 2013

Simple and good. thank you

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Reviewer:

Sas

Cooking Level: Intermediate

Living In: League City, Texas, USA

Reviewed: Mar. 24, 2013

These were amazing. I finally got my husband to try Brussels sprouts, and he was not disappointed! As written, the cook time is far too long. I took other reviewer's suggestions - I cut them in half and baked at 425 degrees for 8 minutes. Then I flipped them and cooked at 400 degrees for another 8 minutes. They were perfectly done. The crispy brown-black outsides definitely made this dish! We will make this over and over again.

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