Mmmmmm.....we love brussel spouts and your recipe with fantastic. I think the sage was wonderful with them. We will use your recipe often. Thank you.
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MMMMMM!!!!!!!!!!!!!!!!!!!!!! These were very good. I love brussel sprouts and I was very excited to find this recipe. My husband and I both really enjoyed them. I will difinately be making these again. I did use fresh garlic and a garlic press and fresh sage. Delicious! thanks so much for posting.
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I loved this method of preparing sprouts. My husband didn't like them so much but I have to force feed him sprouts. I omitted the sage because I didn't have any and subbed in some crushed red peppers. My favorite way to prepare sprouts so far! Definite repeater!
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I found some wonderful brussels sprouts on the stalk and just had to find the perfect way to prepare them. Thanks so much for this wonderful recipe!
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This is an excellent recipe. The addition of sage is something I'd never have thought of (in a million years) and it adds a lovely touch of sweetness while not detracting from the sprouts. Many thanks to What's Cooking? for posting this.
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My boyfriend has always hated Brussels sprouts, to the point where they were not allowed in the house. When my sister came to visit over the holidays, I persuaded him to let me try this recipe since they are one of her favorite foods. He loved it1 And wouldn't you know, he stopped by the grocery store on his way home from school yesterday and brought some Brussels sprouts home with him!
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I LOVE THIS RECIPE!!!! I really liked snacking on them cold.
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Very nice change-of-pace from the usual steamed! I roasted them for 35 minutes, cut the pepper back to 1/4t and finished them with a drizzle of truffle oil. Delicious! Thank you
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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!
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I didn't have the sage or olive oil. So I subtituted Peanut oil & tasted great.
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We enjoyed these very much! I made the recipe exactly as written and wouldn't change a thing! They came out of the oven perfectly done... and we really liked the browned bits! Thanks for posting your recipe, it was really very good :)
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Made without sage. Very good! Done in about 30 minutes. Crispy & tasty.
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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.
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I am giving this a 4 b/c I love brussel sprouts. I did not like the sage in it. I think I will use another recipe next time.
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I DO NOT like brussel sprouts but my hubby does. So, I tried this recipe awhile ago and found that I LOVED it! I've tried this recipe several different ways but I find that the salt is what makes the recipe. This dish works because it takes away the "slimey" and "cabbagy" taste of typicals sprouts. Also, I love the crispy bits that happen when the veggies are roasted- delish!
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I am not a brussels sprout fan, but I bought some at the farmer's market and thought I'd give this recipe a try -- and I actually like them! I think the sprouts from the farmers market were a little bigger than the average frozen or produce section sprout, so I should have cooked them a little longer, but since I'll be making these again, I'll adjust accordingly next time.
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Superb! Loved these little sprouts! I cheated and used 2lbs of frozen sprouts, partially thawed, and they worked great. I also added some cloves of garlic instead of garlic powder, as I love garlic in pretty much everything. Thanks for the recipe!
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Wonderful~! I slightly steamed the brussel sprouts with a touch of balsamic vinegar, onion and garlic - before following this recipe (which probably was un-necessary work on my part). These were wonderfully sweet and very easy to prepare!
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We loved this recipe! The crispy, brown leaves are soooo tasty. I used kosher salt instead of regular salt.
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Wow, was this ever good! This is going to be the only way I make brussels sprouts from now on. My 6-yr old ate hers up and asked for seconds! I can't believe it! Thanks, What's Cooking? Awesome recipe!
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