244 Reviews of Roasted Brussels Sprouts!

From: jdoe

On Nov 3, 2003

I had some brussels sprouts that I needed to use up from the last of our CSA share (they're not a typical purchase in our household). These are the best brussels sprouts I've ever had. I was afraid I'd roasted them too long because they were quite brown, but they tasted perfect. The outside was a bit crispy and the inside was tender, almost creamy. The roasting also gave them a sweeter flavor than they get when sauteed, steamed, or boiled. I won't wait until next year's CSA share - this recipe is worth purchasing brussels sprouts!

From: msm in Michigan

On Apr 4, 2003

All I can say is, Quick, Easy and great tasting. Thank you for sharing this recipe.

From: Cathy17

On Mar 22, 2004

I made these to accompany Christmas dinner last night. They were excellent, but I didn't roast them long enough as they weren't crispy on the outside, like everyone else said. Since the turkey was out of the oven and I had to heat everything (mashed potatoes, turnip puff, nifty carrots) up at the same time in the oven, they probably would have taken longer than 40 minutes. Everythign but the sprouts were ready, so I took them out. Even though they weren't brown and crispy on the outside, they were definitely very tasty! I also used frozen sprouts that I thawed beforehand and they worked out perfectly! I'll definitely make them again when I don't have such a HUGE meal to prepare and I have the time to cook them for the prescribed period of time. I even threw some of the leftovers into Rescued Turkey Stock (#24576) and they worked really well. I wouldn't recco making them on such a huge meal as thxgiving or Christmas unless you are lucky enough to have a convection or two ovens. The time frame with heating everything else up just didn't jive, which was my fault. They still turned out great! Edited to add: I made these the other night to serve with Ribeye steak. This time, I halved the olive oil and added a few splashes of Sesame oil and then tossed the sprouts in that. They were absolutely fantastic. I also roasted them in a cooking stone and they roasted alot better and more evenly than when I used a corningware the last time.

From: spatchcock

On Dec 14, 2003

Made these tonight with Ellie2's Favorite Scallops. I have roasted brussell sprouts before, but these were just wonderful. I had two packages of frozen brussell sprouts I needed to use up, so I used frozen instead of fresh. They were terrific!! (I can't WAIT to try this with fresh sprouts!) Thanks for posting!

From: cnansel

On Mar 30, 2003

A frist rate winner with brussel sprouts lovers and even won over a few who "hated them". An added plus...very easy to fix. I did mine with just cracked pepper instead of lemon pepper and added some baby carrots to stretch the veggies as we had an unexpected guest for dinner.

From: Tebo

On Apr 7, 2003

I keep looking for new ways to prepare old vegetables. This was so simple and so good. Just the way I like recipes. . . . good and simple. Thanks Sharon123

From: Tweeky

On Oct 28, 2003

Laura, thanks for this great way to prepare brussel sprouts! (The Barefoot Contessa strikes again!) I have always loved them and my husband is just accquiring a taste for them and he loved them prepared this way. Once cooked I sprinkled them with a little fresh grated parmesan cheese and they disappeared in a flash. Thanks for sharing! Tweeky

From: Denise!

On Apr 10, 2003

These brussel sprouts are delicious, the best I've ever had. I did add a touch of garlic and a splash of balsamic vinegar for a little tang. Thanks for posting!

From: FlemishMinx

On Jan 6, 2005

Delicious sprouts! I prepared these exactly as the recipe states except my sprouts were perfectly roasted in about 20 minutes. This was actually my second time preparing them as the first time I wasn't keeping a close eye on them and at 35 minutes they were black-- so do watch them as the time stated may not necessarily work for you, your sprouts, or your oven. Thanks for posting.

From: Miss Annie

On Jan 24, 2004

This recipe is fantastic!! They are toasty, almost nutty tasting, crunchy and unique. We enjoyed this so much, and I have already printed out the recipe and added it to my t&t cookbook. Thanks, Sharon for sharing this recipe!! Excellent!