Roasted Brussels Sprouts Recipe

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 comfortable as I watched some brussels sprouts turn dark brown and a few turned black. I'm glad I did, as 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 nice combination of sweet and salty, and an easy recipe too.

I’ve been a member here for years and have never left a review, but this simple recipe has changed that right now. I’ve roasted cauliflower before ---have been experimenting with roasting veggies lately, but let me tell you this was better than any roasted vegetable I’ve ever had. It’s so simple too it’s ridiculous! I bought a bag of fresh Brussels sprouts. I took off the ends ---small leaves come off when you take off the ends. ~Word of advice do NOT omit those small leaves . . . they turn into deliciousness in your mouth. I cut 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 face down on my cookie sheet. As it’s cooking the small leaves will turn dark and roast first ---don’t be alarmed . . . those will be wonderful. I took them out of the oven when they were done and tasted a small leaf first. That’s why I’m writing this. The concept of roasting is so simple, it’s not really a recipe, but the taste that this vegetable yields . . . it’s at the top of the list of any vegetable I’ve ever had. We’re carb-free/low carb so I served this with a shoulder roast ----one of the best meals hands down since I can remember. Hope this review has helped someone out there decide to try it. Remember ---half all of them face down and toss in those fallen leaves . . . you won’t regret it.

WOW! My kids HATE brussel sprouts. We've tried everything, but, they hate them. I added 2 cloves of crushed garlic, and when they were done, I went to the store and bought another two pounds and made it againg. AMAZING

Delicious. We have this once a week. I don't cook it for the full 30 minutes--just long enough for the outer leaves to turn brown/crispy, about 15 minutes. So easy, so delicious. Sometimes I sprinkle balsamic vinegar on top.

I was really really surprise about these, I love brussel sprouts and needed a new way to try them. This was the BOMB!!!!. I followed the recipe with the exception of cook time and temp. Make sure you used the kosher salt no other, I could tell it would make a difference, also I cooked mine on 375 degrees and for 30 mins until they were dark brown not black, they also reheat very well. Give this one a try. Update!!!! I'm hitting the store tonight for fresh brussels sprouts, This recipe is really ADDICTIVED!!!!. I cook these all the time, this time I decided to use the garlic as others have stated as I really love garlic. Let me say they were still good, but I think much better just following the recipe as stated. I still can't get enough!!!.

Recipe is fine and I have made it before. But here is a suggestion. Put the ingredients in a bowl and toss. Reason I suggest this - there is nothing you can do with the plastic bag once you have used it for this so it's going to get thrown away. Let's try to reduce the amount of trash we generate, especially plastic, when alternatives exist.

These are so simple to make, and if sliced in half will roast up even sooner. My only complaint is with the use of the plastic bag- totally unnecessary to coat sprouts in a bag. I do it in a steel bowl and stir ingredients well with a spoon. No need to put plastic on our foods. I don’t buy many plastic bags, either.

I read the other most helpful reviews and made some my own changes. I am attempting to make the Crooked Hammock version of this recipe. I wanted to use the air fryer, as my oven takes way too long to heat up. I also tossed them in a bowl with olive oil and a garlic salt blend and put them on two racks in the air fryer and switched racks halfway through . I baked it at 400 for 18 minutes. I sauteed (separately on the stove) half a pound sliced mushrooms a couple tablespoons of bacon bits half cup of chopped pecans tablespoon of chopped garlic and a tablespoon of honey. I used about three tablespoons of bacon fat. It's wonderful!

I roasted some halved or quartered Brussel sprouts with cubed butternut squash, on parchment paper, for the 30 minutes, to add over lemon and herb ricotta sauce and a sauce absorbing pasta. Instead of trying to reach another plastic bag, over the fridge (fun-size struggles); I simply added my olive oil, lemon pepper and light sprinkling of sea salt on the parchment lined pan, and made sure it was thoroughly coated. I kept the pasta and sauce separate from the veggies, so my husband could try the pasta. I had seconds, right away; and microwaved another serving, later in the day.

I love these. I cook them a bit longer because I like them soft (soggy?😂) and creamy in the middle and crispy on the outside. Definitely don’t want the centers crunchy because then they retain their bitter flavor (that kids grow up to hate.). A thorough roasting brings out the natural sweetness.

Great recipe base, very tasty. After a small trial batch, I added three tablespoons of balsamic vinegar to the pre-bake seasoning mix and then a light dusting of smoked paprika to the tray in the last five minutes of roasting time. Made an excellent kick to the final product.

Perfect recipe!

I can’t stop thinking about it!

easy to do and tastes great!

I used fresh garlic, but I think I should stick with the powder. It was delish! 400 15 minutes. Oooh so good.

Easy and delicious. I just mixed it in a bowl instead of wasting a plastic bag.

This was simple to make. Sprouts were super crispy. Tossed with balsamic glaze. Yum!

Thiscwas easy to make, flavorful and a hit with my family!

Super simple and so satisfying.

I absolutely loved this recipe! The roasted Brussels sprouts were perfectly crispy on the outside and tender on the inside. The combination of olive oil, garlic, and lemon juice created a deliciously savory flavor that was both comforting and refreshing. I also added a sprinkle of salt and pepper to taste, and it was perfection. I made this dish for a dinner party, and it was a huge hit with everyone. The unique and delicious flavor profile made it a standout dish among the other entrees. I will definitely make this recipe again and again. It's a simple yet elegant way to enjoy Brussels sprouts, and I highly recommend it to anyone looking for a delicious and healthy side dish!