- Most Helpful
- Highest Rating
This is simple but so good, I absolutely love brussel sprouts prepared this way. Sometimes I add different flavors (garlic, onions, pepper flakes etc.) but the basic recipe is a good one. I start with the 425 F oven and after the first 20 minutes when I stir the pan, the oven goes down to 350 F for the remaining 20 minutes.
YUM!!!!!! I had only made fresh brussels sprouts once, to not so good results. I boiled them. YUCK! Today at the grocery store these little beauties were screaming my name to buy them and make them again. I searched recipes and came upon this one. I am very pleased. I added slivered garlic to this and that was fabulous. Thanks Jason for showing me a new way to enjoy this lovely vegetable.
I only needed to bake them 20 minutes. They were so tasty. Thanks Jason Mundy :) Made for Cookbook tag game
Yum! I added a sprinkle of ground pepper too, but it would've been fine without, or with extra salt on the brussels. I also added potato spears and cremini mushroom slices to the pan - oh so yummy! This is a great recipe to start roasting.
Simple and excellent. The oven temp. and timing were perfect. The Brussels sprouts were crispy on the outside and still had a nice creamy texture on the inside. I did cut mine in half (and for the really large ones, I quartered). Delicious!
Very easy and tasty way to do sprouts. A nice change from steamed. Great as part of our Thanksgiving dinner.
Yum - great brussels sprouts! I halved the recipe, otherwise made as specified and thought the caramelized flavor of these was just terrific. Thanks for posting the recipe! Made for Spring PAC 2010
I love roasted brussels! My only issue with this recipe, maybe my oven is off but they cooked in half the time and my whole house was filled with smoke... Maybe 425 was too much?
First time making roasted Brussel Sprouts, so Yummy! I will be making these again soon:) I cut mine in half and tossed in some olive oil and salt, then baked them for about 15-20 mins on each side at 400'. They were amazing, then I tossed them with some sauteed chestnuts and chantrelles. A wonderful Harvest meal. Thanks for posting:)