28 Reviews of Roasted Brussels Sprouts

From: laura michele

On Jan 22, 2007

Amazing! I took the lazy way out and used this recipe on a bag of frozen bite-size sprouts - didn't cut the ends off or anything, just tossed and roasted for about 45 min. They were delicious and my husband now requests them regularly. I mixed it up once adding a diced sweet potato and that was also very good. Thanks so much.

From: Chef smileyzookie

On Mar 10, 2007

I used frozen (thawed) brussel sprouts. I cooked with a pork roast at 425 degrees for 25 min and they came out great. Too much pepper made it spicy for my taste, but my husband LOVED them.

From: Trinkets

On Apr 18, 2007

I made this last night but I skipped step #2, doesn't need it. I tossed the sprouts with Olive oil and Kosher salt then placed in the oven. I also used 4 fresh minced garlic cloves and added that for the last 5 minutes and turned down the heat to 350 until the sprouts were nicely browned and a bit softer than al dente. The outside leaves get nice and brown, mixed with the garlic it is really good. So much better than boiled!!!

From: Redsie

On Jan 23, 2007

So simple but oh so good!! My bf is not a bit brussels sprouts fan but he really enjoyed this!! Thanks What's Cooking!

From: Chef #268234

On Jan 31, 2007

Fabulous recipe!! A nice change from boiled brussel sprouts!! My husband, who is VERY picky when it comes to veggies, even liked them!! This is going into our weeknight recipe rotation!

From: csuphilosophy

On Jan 16, 2007

I have given brussel sprouts a fair trial in the past but never liked the brusselly center when the whole sprout is roasted. This chef has solved that problem by carmelizing them on all surfaces, and cutting them in half. The perfect brussel sprout recipe! This recipe has won a place in my permanent recipe rotation. woohoo!

From: Sandi (From CA)

On Mar 14, 2009

These were nicely flavored, but needed more time in my oven as they turned out far too firm at 30 minutes. I'll definitely try them again because I love sprouts and this technique is far better than others I've tried. Thank you for sharing, What's Cooking!

From: Paka

On Oct 25, 2008

OMG this was good and easy! I tossed everything in a plastic bag, sealed and shook to cover. The bag sat on the counter for several hours and the sprouts really soaked up the flavors. I loved the little crunchies! Thanks What's Cooking for a great healthy recipe.

From: Chef #446472

On Feb 7, 2007

Delicious!! Oh so easy! This recipe made me sign up for recipezaar! I decided to make brussel sprouts for dinner tonight and didn't feel like boiling them (I also couldn't remember exactly how to cook them). A web search brought me here. I made these as directed, in terms of roasting at 400F. I made a much smaller amount though, I used ground sea salt, pepper and Johnny's garlic spread and seasoning mix. The were super crispy on the outside and tender on the inside. I honestly think that even if you over cooked (roasted) the brussel sprouts they wouldn't have that icky taste that turns people off from brussel sprouts when they are overcooked in water.

From: kelly in TO

On Apr 12, 2007

These were great! I do suggest removing the extra crispy leaves, but what a great combination of flavours, my interest in brussel sprouts has been renewed!