Original recipe yields 4 servings
Based on a 2,000 calorie dietSee full nutrition
I thought this was close to a '5', has a nice, light taste, goes well with other dishes that don't overpower it, and has a good look to it. Seems, though that the sprouts don't get done as well...
OK, who would have thought my daughter would go for seconds on the Brussel Sprouts? Delicious!!!
I made this as a side dish to accompany a surf-and-turf dinner of filet mignon and lobster. Everyone at the table loved it. I will definitely make it again.
I made this with frozen and thawed Brussels sprouts, and that may have been a mistake. I think it would have been better with fresh because these turned out mushy. But the taste was very good, a...
One of my favorite recipes for brussel sprouts so far! I left out the garlic bulb step and it saved a lot of time. Instead I used a little garlic powder. I used bacon instead of prosciutto. Just...
Tasty. To speed the roasting along, I separated the cloves and removed the papery skin but left the first layer of skin on. Cut off the root of each clove and Roasted in foil for 15-20 min with ...
OMG! I love Brussel Srpouts and this is by far one of the best I've made! I used some really good Balsamic Vinegar and the roasted garlic was amazing!