Just had this tonight. Normally, I just heat frozen Brussels sprouts in the microwave for a quick side of veg.
But we were already having leftovers so I decided to make this.
Still used the frozen sprouts (1 lb.), thawed them slightly in the microwave for 3 minutes, sliced them in half, placed them on a baking sheet with a liberal glug of olive oil, salt and pepper, mixed it well with my hands and then placed them all flat side down. Roasted them for 40 minutes, turning about halfway through. They got deeply caramelized, dark brown with some blackening and a very crispy outside with a tender inside, sweet
and very moist - almost a creamy texture. The flavor was rich
with an unctuous mouth-feel. The interest was in the texture ~ both crispy and soft at once. Followed the recipe almost exactly, except for the prep. No need to add anything else but what the recipe calls for. For those who don't like things "well-done", lessen the roasting time or lower the temp. But done as instructed, these were just so delicious! My roommate didn't realize they were Brussels sprouts ~ thought they were potatoes at first. He told me to NEVER make them any other way ever again. Excellent recipe.
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Just had this tonight. Normally, I just heat frozen Brussels sprouts in the microwave for a...