How Long To Bake Brussel Sprouts At 400

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I've been a member hither for years and have never left a review, only this unproblematic recipe has changed that right now. I've roasted cauliflower before ---have been experimenting with roasting veggies lately, but let me tell yous this was better than any roasted vegetable I've always had. Information technology'southward then elementary too it's ridiculous! I bought a handbag of fresh Brussels sprouts. I took off the ends ---pocket-size leaves come off when you take off the ends. ~Word of advice do Not omit those small leaves . . . they plough into deliciousness in your mouth. I cutting only the big Brussels sprouts in half, but next time ----I will cut them all in half. I tossed them and the fallen leaves into a bowl with liberal oil, liberal sea salt and fresh cracked pepper and placed the halves confront down on my cookie canvass. As it's cooking the small leaves will plow nighttime and roast kickoff ---don't be alarmed . . . those will be wonderful. I took them out of the oven when they were done and tasted a small leaf commencement. That's why I'm writing this. The concept of roasting is and then simple, it'south not really a recipe, but the gustatory modality that this vegetable yields . . . it's at the top of the list of any vegetable I've ever had. We're carb-free/depression carb so I served this with a shoulder roast ----1 of the all-time meals hands down since I tin remember. Hope this review has helped someone out there decide to try information technology. Recollect ---half all of them face up downwardly and toss in those fallen leaves . . . you won't regret information technology.

I thought these were mediocre...just edible, and certainly non memorable or great. I did not treat the "mushy" or "creamy" interior others found and then appealing, nor the overroasted exterior. Also, I don't know how y'all could roast these as long as the recipe indicates without making them piddling burnt charcoal briquettes...15-20 minutes was more than like it. I found the look of them unappealing also--much adopt the vivid color of simply steamed or sauteed brussels sprouts. Husband liked them amend than I did, tho' he might accept just wanted to be dainty. (Subsequently all, he did leave about of them on his plate) Terminal word: Always read the lowest rated reviews as well as the highest.

Succulent. Nosotros have this once a week. I don't melt it for the full 30 minutes--just long enough for the outer leaves to turn brown/crispy, almost 15 minutes. And so easy, then delicious. Sometimes I sprinkle balsamic vinegar on height.

I was really really surprise virtually these, I dear brussel sprouts and needed a new way to attempt them. This was the Flop!!!!. I followed the recipe with the exception of cook time and temp. Brand certain y'all used the kosher common salt no other, I could tell it would make a difference, also I cooked mine on 375 degrees and for xxx mins until they were nighttime brown not black, they also reheat very well. Give this 1 a try. Update!!!! I'chiliad hitting the store this evening for fresh brussels sprouts, This recipe is really ADDICTIVED!!!!. I melt these all the time, this time I decided to use the garlic as others take stated every bit I actually love garlic. Let me say they were withal practiced, merely I remember much better just following the recipe as stated. I nevertheless can't get enough!!!.

I've tried braising; I've tried boiling; I've tried sauteing. Roasting, I know now, is by far the best. I left it in longer than I felt comfy as I watched some brussels sprouts turn dark brown and a few turned black. I'k glad I did, every bit the darker ones turned out better, with a complex outside and a soft, melty interior. (The lighter ones didn't have as good insides.) A dainty combination of sweetness and salty, and an easy recipe also.

These were delicious. I cut them into quarters because I wanted modest bites. The cooking time was shortened to nearly 30 minutes considering of this.

This is really, really wonderful. I made these for Thanksgiving and everyone loved them. I will make this over again and again -- and non only for the holidays! They really do reheat well, so don't be agape to prepare them alee and time and then just reheat them.

Roasting veggies always gives them more than flavor -- and you don't have to add tons of herbs and spices to go it. I skipped mixing everything in the pocketbook. I just scattered them on a baking sheet, drizzled with oil, sprinkled with Southward&P and tossed with my hands. I let mine get good and brown and they were sensational. P.South. I wholeheartedly disagree with the people who think that the roasting time is also long (there'south at to the lowest degree two on the get-go page, and it doesn't appear that either one of them even tried it. They both only say information technology's impossible). I roasted my sprouts for about xl minutes and they were non mushy within, they were not overcooked, and they were certainly not "charcoal briquettes." The recipe clearly states to reduce your oven temperature to preclude burning. The point of this recipe is to boring-roast your spouts. That's where the flavor comes from -- the SLOWroasting.

I am a Personal Chef. I am always looking for unproblematic recipes for vegetables that are tasty and really make the vegetables smooth. I fabricated this recipe for my clients. I cut the sprouts in half before roasting. I added three-4 cloves of minced garlic after the sprouts had been roasted.I made sure that the sprouts were a deep, deep brown, almost blackness. My client told me her and her husband polished off this dish in one night. She said she could have eaten information technology past herself for dinner. They absolutely loved this dish and have ordered more than! Well, cheers for this recipe! My clients were well pleased and that is what keeps my business going. Thanks again!

I accept NEVER, Always, EVER, eaten a brussel sprout that I liked. Sauteed, boiled, herbed and salted up, cheesed upward..and YUCK! No thanks. I idea nil would modify my heed......until NOW! These were AWESOME! and creamy however not mushy. I highly recommend you grade your own opion on these. I was not expecting much but was pleasantly surprised! Oh, I made this recipe exactly equally written. Change zilch!

i was worried to try these since i had to utilize frozen because my store didnt have any fresh(out of season). i am glad that i did. i bought a ane lb purse, left them whole, and didn't bother to thaw. i simply snipped off the top of the bag, dumped the olive oil and salt in, secured west/ a twist tie, then tossed to coat in the bag they came in. baked for about 25 mins, while shaking every 5 mins or so, and they turned out perfectly. i volition definately brand these again. next time i volition endeavor to get the fresh once more to see if in that location is a huge difference. i served them west/ murphy dumplings and pork medallions westward/ dijon sauce(both from this site).

Good with some lemon squeezed over information technology.

I always hated Brussels sprouts, even later I had grown up and learned how to cook all of the potent flavored vegis I disliked every bit a child, properly. Until that is, I tried oven roasting Brussels sprouts like this! This method yields a wonderful roasty toasty flavored vegetable with great texture! I usually cutting them in one-half earlier tossing with oil, salt & pepper, and only roast for 20mins, simple and delicious! If you still dislike Brussels sprouts or have kids who do, endeavour this recipe and I tin can almost guarantee you'll brand converts of anyone and everyone who tries them!

I can NOT believe how much I love this recipe. Fantastic. I am non a picky eater, but have never tried brussel sprouts, despite much urging. These were SO tasty. The ones I didn't eat that night I ate cold, right out of the refrigerator. I microwaved them in some water for about 8 minutes, before browning them in the oven. I've been craving them ever since.

This is THE Accented All-time way to prepare brussels sprouts! I used frozen baby sprouts that I steamed in the microwave for two minutes first, then sliced in half. I roasted them in a mixture of olive oil and butter in a cast iron skillet. No actress spices, just a trivial salt and pepper - I volition never make them any other way.

Wow, I actually went wrong with this recipe. I followed the instructions to melt sprouts to the "darkest brown" and institute them to exist way, mode overdone. They were cooking fast, so I turned down the oven temp early. Still, they were quite well done in less than the fourth dimension called for in the recipe. Very lightly roasted, they might have been fine. Just cooked according to these directions, I found them to be horribly overcooked. They had an intriguing, nutty flavor that might be ok on its own, but was completely overpowering with my carte du jour of salisbury steak and mashed crimson potatoes. I'll try roasted brussels sprouts once again, using exactly the aforementioned technique of tossing with salt, pepper, and olive oil -- but I'll forget the instruction to cook til blackened. Instead, I'll lightly roast and and remove from the oven while they yet have some green.

I've been roasting my sprouts (and nearly every other veggie, too!) for years, and even those who say they hate brussels sprouts like them this way. It'southward best in my opinion to cutting them in half, drizzle the pan with oil, identify the sprouts on the pan, then drizzle them with oil, too. Kosher table salt really does work best, and roast them until y'all remember they look burned on lesser! Really! You desire them to exist a very, very dark brownish. They are and then mild and sweet this style.

This recipe taught me a lesson... read the bad reviews too as the good ones! I fabricated these exactly as directed and what a disappointment! DH and I dearest brussel sprouts, but these were inedible! They but tasted burnt... in that location was no sweetness taste to them... nosotros'll stick with our other recipes. Distressing :(

I'm sorry to be 1 of the only ones that didn't capeesh this recipe. Information technology just really did not exercise well in our business firm. (Meet the photo I posted!)

This really is the best! I never had brussels sprouts before, only now I tin can't become enough. I utilize sea salt instead of kosher common salt, and frozen brussels sprouts, and that works corking for me. Easy and delicious.

Let me starting time of past saying...I hate brussels sprouts! I've never liked them, no thing how they were cooked. My family, on the other hand, loves them. I'm always looking for new ways to cook them that aren't tedious, and decided to try this. The smell while they were cooking was a piffling unappealing, to say the least...lol. When they were finished (and I had to force myself to leave them in the oven while they were getting browner and browner), my husband talked me into trying a small bite. WOW!!! I'm a brussels sprouts catechumen. I will eat them made similar this whatsoever twenty-four hours. Sorry for the long review, but I was totally shocked at how good these were. Endeavor them and run into for yourself! *Update* : Even better with a fiddling garlic powder sprinkled on!

Yum! I think I will make Brussels sprouts more than often now! I added two cloves of crushed garlic.

I simply don't get it. I like brussel sprouts and I thought this was horrible. Followed recipe exactly. It tasted and SMELLED similar what it was: Burnt Brussel Sprouts! After re-reading the reviews I'm convinced that only those who normally dislike brussel sprouts similar this receipe.

Not everyone likes Brussels Sprouts but this way of preparing them simply might change their minds. My family really enjoyed them and even went back for seconds. I added fresh Parmesan cheese before serving which gave it an extra prissy flavor. I will be making these for Christmas dinner especially for my son-in-law. Information technology'due south his favorite vegetable.

We eat these like processed. I cutting them in one-half, coat with oil (Wegman's Basting Oil), and toss with Spike seasoning alloy. Succulent!

I volition never boil some other brussel sprout! Roasting is the but style to get. The showtime time I made them I had that moment of panic every bit the smoke started, and I was scared I was called-for them to death! Only exist brave and permit them roast abroad! The black ones are definitely the best. I've tried this method now with other vegetables - asparagus and leeks also come up out great. Give thanks you lot for passing on such a simple but satisfying recipe!

I take been making this recipe e'er since i saw information technology in Ina Gartner's Barefoot Contessa recipe book. It is unproblematic, salubrious and succulent. Every fourth dimension I've served it to guests information technology becomes the way they prepare brussel sprouts from hither on out! The key is to not fear the deep dark-brown color (they're yet bright and moist on the inside) and to use lots of olive oil and body of water common salt.

Surprisingly yummy and addictive! Unless yous have a keen kitchen vent fan, be fix to have your house aroma like brussel sprouts for quite a while afterward!

These are absolutely delicious! 400 for xv-20 minutes and shake 'em effectually a bit (depending on preference-dark chocolate-brown and crunchy is all-time for us). Oil just to coat and give some shine for crisping/roasting, salt and pepper to taste (we similar 'em a bit salty). Y'all CANNOT GO WRONG WITH THESE!

The longer you let this marinade, the better it becomes. I put this whole recipe in a gallon size ziploc handbag and left information technology for virtually 2 hours. It really makes a difference! The 2nd time I made this, I only marinated for about xxx minutes and the sprouts didn't quite have the same salty, crunchy gustation to them every bit the first batch.

We grew brussels sprouts in the garden this year, just for Thanksgiving. I've never liked them, but my folks do. My sprouts were on the small side so it only took 30 minutes to be a nice roasty brown. I was totally shocked to discover how sweetness and delicious roasted brussels sprouts are! I did not use every bit much salt as chosen for (I did employ Kosher merely not as much) because we need to spotter the sodium.

Super Yum! My 12 year old daughter told me this is the only way she'll eat brussel sprouts from now on. :) And everyone's correct. The darker the tastier!

This is a simple and very tasty recipe which succeeds because of the contrasts in textures and flavors. We loved the contrasts: crunchy, salty outer leaves and creamy, subtley sweetness sprouts. I used a jelly roll pan (raised border) and stirred the sprouts with a wooden spoon instead of shaking the pan. Clean-upward was piece of cake. I will definitely brand this again!

I crave these! I made them for Thanksgiving last year and have been making them every few weeks ever since. The first time you lot make them y'all will worry that you are burning them, but just accept faith considering they are supposed to be nighttime golden brown on the outside and warm and tender on the inside. I utilize a mesomorphic sea common salt and lots of freshly cracked black pepper. Yum! Everyone in my family will eat these, even if they don't typically like brussels sprouts!

I put off making this recipe considering I couldn't come across how it could peradventure be amend than my normal recipe for brussels sprouts. Boy, was I incorrect. These smelled so good while cooking that it was all I could practise not to open the oven halfway through and devour them all. Simply I waited until they were washed and it was worth information technology because they were unbelievably delicious. They practice not resemble in whatsoever way the brussels sprouts nosotros all know and hate. They are crisp and nutty on the exterior while the inside just melts away in your oral cavity. Crazy but truthful - these brussels sprouts are better than french chips.

Tastes a little like roasted pumpkin seeds. My husband and I liked information technology but our children fabricated the typical veggie face!

Odd-looking, to exist sure, only really tasty. I had an mix of sizes, so the big ones didn't get quite as sweet and tasty, just however very good.

These were the flop! We grew them this twelvemonth and was tired of steamed with butter. I quartered the largest ones we had to make them cook faster and become more browned areas; tossed with garlic flavored olive oil, Weber seasoned salt and Lawry's seasoned pepper. Spread on foil lined baking sail - 15 minutes at 400 deg. in the convection oven and they were nicely blackened and tasted out of this world. Even the husband who admitted he isn't that crazy almost sprouts LOVED these and wants them again. Wish I had idea to snap a motion-picture show earlier we devoured them!

These Brussels Sprouts are the Bomb!

Brussel sprouts? YUCK - or so I used to call back before making this recipe. The mere mention of the word Brussels sprouts brought back childhood nightmares of having these at dinner! Well, if my mom had made them this way I would not have missed on three decades of enjoyment! These are Not bad! The huba AND all 5 of the kids liked them. Yeah - a kid approved vegetable! Imagine! Dont be agape to roast them until dark. That is the all-time role. In fact next fourth dimension I make these I will slice the large ones in half to become move of that roasted flavor in each proportinate bite. I did add together 1 tsp soy sauce, 1 tsp chopped garlic and 3 tbsp Italian salad dressing with a few shakes of crushed blood-red pepper. Did not change anything else. Thanks for sharing this nifty recipe and reintroducing me to sprouts! Yum!

Any recipe that tin make me like Brussel Sprouts deserves five stars. I used a clay roasting pan and seasoned the sprouts with vegetable oil, sea salt and pepper and kept an heart on them as the oven was very hot. A large striking with the entire family.

Very good... I used frozen brussels sprouts, thawed and in the toaster oven and information technology worked well.

Awesome. I have never liked brussel sprouts. I told my married man I could eat these every twenty-four hours! A great mode to make this veggie!

Made per recipe except cut each in half first

Blech....Non sure what I must have washed incorrect. I ate a few, DH ate i.

Ok I'm notwithstanding not a big fan of brussels sprouts. This gets four stars considering I did at least eat them, the household loved them. I did make one change and added roasted coriander to the brusk list of ingredients. I loved the bits of actually crispy ones.

Sorry, this one was non for united states of america. The brussel sprouts came out tasting burnt instead of nutty or sweetness.

This is the first time I take ever made or eaten brussels sprouts and I was not disappointed! I left them whole and roasted them for most 35 minutes. They were pefect! Crispy on the outside and tender in the eye. We'll definitely be eating more of these!

OMG - why have I non eaten brussel sprouts earlier? These were wonderful! Nosotros halved all the sprouts afterward cutting off the ends and added butter and a little lemon for tang. The "charred" sprouts were so very yummy and tasty. One dinner guest who has been eating sprouts his whole life said these were the best he'd ever eaten! We are so excited to accept another veggie in our rotation! To assistance cutting down on smell when cooking, prepare out ane cup of fresh white vinegar on counter before putting these in oven. My mom has washed this for years with stinky veggies (cabbage/broccoli, etc). and it really works!

We are needing more than strictly vegetable recipes, then I was excited to find this 1. I used actually fresh, young Brussels sprouts, and made it exactly like the recipe, only adding some crushed garlic on tiptop, as suggested in reviews. I literally set the timer for seven min, and shook the pan/stirred at that interval. Later on four intervals, I roasted another 4-5 minutes. The sprouts were perfect - some outer leaves were crisp, and there was even browning/blackening. Different one reviewer, I found the expect very flavory. And the sense of taste was astonishing! I incertitude I will ever make Brussels sprouts another way anymore. And yeah, I went back and bought more sprouts to do over again the next twenty-four hours!!

We love roasted vegetables and nosotros love brussel sprouts so nosotros waited with watering mouths afterward reading all the great reviews. What a big disppointment, they tasted similar burned sprouts, and we didn't fifty-fifty let them get to the black phase. Dorsum to steaming for us.

These were great! When i told my husband what I was making, he scrunched up his nose and said cautiously..."whhhhy?". They were SO good. My husband was amazed how good they were, and was *disappointed* when they were gone. I can't believe I fabricated Brussels Sprouts, and that they were good! This is what i did: I cut off the bottoms little bit, pealed off the height ane-2 leaves, and cut them in one-half. Put them in a plastic bag and tossed with olive oil, Southward&P. Put into the oven on some parchment paper, and baked for about twenty-25 min on 425-450 degrees. Plough them 2-three times while baking. They're done when they started to darken. Attempt one and brand sure they're tender before taking them out of the oven.

Bully. Nosotros enjoyed them, but not every bit much as another recipes we've tried from this site. I found them a wee bit salty, but overall the flavor was good. We are brussel sprout fans.

Not merely did these brand my firm odor terrible, they were crunchy on the outside and like mush on the inside.

So piece of cake, and turned out perfect! Everyone LOVED them! Served at a vacation dinner.

Delight don't review recipes until you've ACTUALLY made it!! I don't think anyone cares what your opinion is until y'all accept! And so they requite it one star!!!

They were absolutely delicious Jaq, thank you! I read many reviews and was afraid they would exist burnt on the exterior and mushy on the inside. I decided to plow the heat down, so up once more and I shouldn't do that. The second time I cooked them I followed the directions, although I didn't cook them as long as suggested because I prefer firmer vegetables. As it turned out, I loved the slightly charred taste. Mine were not mushy, burnt and most of all, not mediocre. Cheque some of the photos and see how they all look like they are cooked just a fiddling different, co-ordinate to everyone's personal taste. I will never cook them any other way, unless it would be to cook them on a hot grill. Yum!

I cut the Brussels Sprouts in half to get fifty-fifty flavor on the inside. We were non impressed just had to try it with all the rave reviews. Why not just marinade 'cut in one-half' Brussels Sprouts in Italian dressing then roast to 'lightly' browned? Am going to endeavour it that style.

I Honey brussell sprouts. this is a wonderful manner to brand them. But, if you are brusque on time use nevertheless ingredients and add sliced shallots. Soften the shallots in oil in skillet on stove top over med. flame. Add in halved brussell sprouts and cover for a few minutes. Add in about 1/4 cup water so cover again for about 2-iii minutes. Remove lid to let whatever excess moisture evaporate. PERFECT for when you lot are in a rush.

Like others have mentioned, you don't need to roast these most as long equally the recipe states. What I do is cut the sprouts in half, remove the cores/chokes, toss in oil equally stated and roast for x-15 minutes. At this bespeak you will see the outer leaves starting to chocolate-brown nicely. I and so use a spoon to smoosh the sprouts which separates them nicely, then go some other 10 minutes or so, which allows all of the sprouts to get nicely roasted, non just the outer leaves. Since in that location isn't much to this recipe, you lot can't really mess up whatsoever of the details, so I gave information technology 2 stars.

Unlike some people who change the entire recipe and then rate themselves and you KNOW who you are ladies...... I made these tonight and they were awe inspiring! This recipe needs no tweaking, information technology's perfection!

awesome! i added red pepper flakes and some garlic salt (although then they were as well salty, merely all my error).

didn't like this thought it would of been meliorate. have placed brussels sprouts in a pot roast and and then far that is what the kids volition consume.

I know this doesn't need another raving review, but these were seriously adept. I dearest cabbage in all forms. Brussel sprouts not so much....could never get past the bitterness of them. Now? Woohoo, these are great and so very easy. My sprouts were a little large, and then I trimmed the bottoms, removed a few outer leaves, and cutting them in half. While roasting, I turned them with tongs a few times. They were so good! Hubby liked them, likewise, and then a win-win. Thanks for this one!!

Yum recipe- Calculation minced garlic makes it extra fabulous.

This is the best brussel sprout recipe I have tried. I dear the texture, and they are and so easy to gear up. I didn't even carp with the plastic pocketbook. I only put the cleaned brussel sprouts in a blistering pan, put the oil, salt and pepper on them, tossed them effectually until they were all coated, and popped them in the oven! They also reheat beautifully in the microwave. Hubby loved them too!

Yuck! I had my hopes up after reading all the reviews and I was really disappointed. My married man did eat information technology but he didn't want to relieve the leftovers. I couldn't even choke two down.

These were only perfect! I never would accept thought to brand them similar this. Simple and so flavorful! Only thing I changed was putting them on a pizza pan with a lip on it and then they wouldn't roll around. Thanks so much for sharing. Christmas 2022 update: I took a chance cutting kitchen fourth dimension using 3 bags of frozen, thawed brussel sprouts. Used the same corporeality of oil, Kosher salt and 1 t. coarse ground pepper. I put them in a 9x15" goulash dish in a 375 degree oven and then I could serve it right from at that place. Set the timer for 10 minutes, shaking the pan back and forth iii times for a total of thirty minutes. These are just to dice for!

This was super like shooting fish in a barrel and very tasty!

This is excellent as is. I added some onions and sweetness peppers 2nd time making it & they were slap-up as well. Overall, outstanding simple & delish!

This is a technique I love to practise, and is And then YUMMY! I, notwithstanding, halve the sprouts, add garlic powder along with salt/pepper, cut back on the oil, and arrange the cook fourth dimension to thirty minutes at 375 degrees to keep the sprouts from getting besides mushy, similar other reviewers (I tack on a couple of minutes nether the broiler in the end for extra crispies, if needed). Considering of these modifications, I gave it four stars... Only it is really a to-die-for fashion of preparing brussel sprouts (even if you remember you don't like them). Gets rave reviews.

My husband loves brussel sprouts and I ...tolerate... them. This recipe is good even to me, and it is a cinch to make. My oven may run a little hot, plus my husband likes them a piddling crunchy, but the showtime time I tried this, I thought they were a little overcooked. And so, I did not melt them as long as suggested the second time, possibly 20-25 minutes. I added a tad more than salt and pepper than the recipe, and I definitely turned them every five minutes to avoid called-for. They were tasty, and tasty is a word I've never used in reference to brussel sprouts before.

I had never tried to cook brussels sprouts until at present. This was really good. I did notwithstanding cut the larger ones in half.

These are then practiced take made several times always splitting in one-half to avert the "mushy middles" that another reviewer suggested. Even my picky eaters volition swallow these.

These were good ~ not great! I call back I had high expectations from reading the other reviews. At first they sense of taste like burnt Brussel Sprouts then information technology kinda grows on you. Sorry ... simply I probably won't make them once more.

Excellent way to set up fresh brussel sprouts. I've made them this way many times and always find it enjoyable. Try a variation by handsomely sprinkling thyme or rosemary on the sprouts before roasting.

Never made brussel sprouts before. This recipe forth w/other user reviews was my intro. Followed recipe but later on trimming cutting brussel sprouts in half and also added 1 teaspoon garlic pulverization and some thinly sliced onion. When finished baking seeing the blackened veggies had me in a panic but they weren't burnt tasting at all just overnice and crispy on the outside and nice and tender on the inside. ABSOLUTELY DELICIOUS this recipe is a keeper. Thank YOU!

These are amazing. My married man who claimed brussels sprouts were the worst food ever loves them. He asks for them and gets excited about this recipe every time I make it. The kids love it to!! I like to add some chopped onion and roughly chopped fresh garlic to mine.

Who-da thunk it? I haven't eatin a Brussel Sprout in 40 years! Simple, and an outstanding side. I might toy a lilliputian with the seasoning next time, only that is not to say that these were any less than splendid. Thanks for this ane!

I cooked them to a T and they came out moist and at first taste practiced...But they are non for me good recipe for people who like sprouts

This recipe is fantastic. Uncomplicated, easy, non-complicated and information technology highlights the flavor and texture of really good brussels sprouts. It doesn't mask their flavor with bacon or other potent flavors. Information technology's so like shooting fish in a barrel to toss together and popular in the hot oven forth with any else you lot're roasting. Simple and perfect! If you don't like brussels sprouts you've probably never had them cooked well and from fresh. Fresh sprouts, properly trimmed, and cooked like this are a whole dissimilar experience than frozen or canned and boiled to smithereens. Tip: Practice like the directions say and TRIM the woody base of operations off and REMOVE the outer leaves. Trimming the sprouts really does make a difference!

These are absolutely astounding! I make them on the weekends and snack on them all week! Great on whole grain crackers with abrupt cheddar!

These are so good! I had company over who didn't similar brussel sprouts...they concluded up having two helpings. Definitely a keeper recipe.

Absolutely succulent! I made them as they were the commencement time and ended upwards really, really liking them. The caramelization on the exterior fabricated these addictive! The 2d time effectually, I did a couple of things differently. I fair-skinned them in hot water earlier shocking them in ice h2o. Then I halved them so there's more surface area for them to go more than caramelization. Not merely til then did I coat them in the olive oil, salt and pepper. I but had to bake them in the oven at 425 F for well-nigh ten-12 more than mins later on that and they were perfect. Also, while they are delicious as they are, they're besides delicious with a drizzling of balsamic reduction. So yummy!

My kids ate these! Easy and yummy. They cook faster and are easier for kids to eat if you quarter them. (20-25 min)

This was the 1st time that I take ever made brussel sprouts & they turned out great!! I only fabricated a couple of changes....In the plastic handbag I used a lil more olive oil...a whole lot more salt& pepper....I threw in a expert amount of minced garlice...& I added onions & mushrooms....baked it oven as recommended & it was great!! thanks for this recipe!

SOOOOOOOOOOOOOO Good! Yummy! I could snack on these like a scattering of nuts. We also removed the center core when we roasted them.

Thank YOU to JAQATAC! These were absolutely succulent! I loved them!! I followed the directions EXACTLY, to the alphabetic character. Personally, and this is just my stance and gustation, only 400, for 45 minutes is a fleck too long. I like darkened and a piddling crispy, simply for me, it'due south a fiddling too crispy. I will definitely be making these once more, for sure! I'll just do information technology on a little lower temp, maybe 345 for thirty minutes. Also, cutting a lemon in half and squirting a chip on these, earlier blistering, adds a subtle zesty kick. A few sprinkles of parmesan cheese, earlier baking, besides adds a nice taste! Again, GREAT RECIPE! I loved it and highly recommend information technology. Beth Wilson Raleigh, NC

first-class and sooooo easy. i had the oven temp at 350 due to having other items in the oven only they turned out great. y'all really practice accept to keep an eye on them to turn them. they volition burn quickly if your not watching

I love cabbage, simply never really gave brussel sprouts a fair take chances. I made this, and it is my husbands and my new favorite side dish. Nosotros are making information technology for Thanksgiving this year. I utilise frozen brussels, and I took the communication of others and boiled them for almost v minutes, and then season them (just in a large bowl, not a resealable pocketbook) and roast them. I oasis't gotten a chance to roast them for the full time yet, and I pull them out when my married man gets home so nosotros can eat right abroad, and he has gotten home before than I expected. Merely I take roasted them for no less than 20 minutes with swell results.

Shocking! I like brussel sprouts, only don't love them. I loved the crispy piffling leaves that were loose and really brown. My hubby actually liked these too. A keeper!

OH MY GOSH!!If I could give them xx stars I would!I have to admit that I was put off a fleck by the thought of eating black brussels sprouts,simply made them anyway because of all of the keen reviews.I just took them out of the oven and had to effort one.I didn't think that anything so simple could be Then delicious!I will never steam brussels sprouts once more!

I loved information technology, but family didn't care for the soft within of the brussel sprouts. They commented on the "mushiness" just like some other reviews. I will try one more time and quarter the sprouts to get more surface area to brown. They did honey the taste of the exterior however.

I never knew brussel sprouts could be so good! And my 4-year-quondam girl absolutely loves them. Never imagined a child begging for brussel sprouts :-)

These are wonderful. I made them for my friends and they couldn't stop saying how wonderful they were! Per a friend'southward suggestion, I used walnut oil in lieu of olive oil- highly recommend it.

I but made them this night to accompany my bbq pork t-loin strips and baked potatoes. I added onions along side the Brussels, which I like to summit my baked potato with. These lil veggies are so caramelized and tasty. I will definitely brand them more oft, maybe add some cauli along side. I did cheat a piddling by calculation a couple tablespoons of butter right at the end. Out of this globe deliciousness! Thank you!

We've never eaten brussel sprouts before and I was always hesitant b/c I've heard people proverb they are not good..but these were Awesome!!!!! So easy to make so delicious....The simply reason I'm not giving 5 stars is b/c nosotros found the inside to be tasteless...adjacent time I will slice them in half, season and then put them in the oven. We as well tried these on the barbeque and were really expert besides....

These turned out so bad! I remember it is because I used frozen brussel sprouts, but the recipe doesn't indicate that fresh ones are necessary. All I know is that these came out horribly salty. Mayhap it was considering I used frozen and not fresh, I don't know. But I will non be using this recipe once again.