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I made these tonight. I only had about 3-4 cups of sprouts and they were huge, so I quartered them. I put the sprouts, slivered red onion, slivered shallot, only 1 tbsp. olive oil, kosher salt, fresh pepper and 1/2 tsp. sugar in a big zip lock to toss. It was delightfully delicious! The white balsamic finishes the dish with just the right amount of freshness. Sometimes I don't like the heavy taste of Brussels Sprouts, but this cooking method provided a light fresh and easy side dish.
This just might be my new favorite way to make brussels sprouts! I also loved the idea of using tin foil - easy clean up and no more roasted brussels sprout shaped stains on my pans.
We like roasted veggies, but brussels sprouts have always been a hard sell in my family. I enjoyed this very much. I used 4 cups sprouts and kept the remaining indredients the same. The balsamic vinegar was a nice touch. The rest of my family, well it may be too much to ask for them to love brussels sprouts, but I'll keep trying.
The smell of this cooking was super! I did add about 5 strips of bacon, torn and partly pan cooked. Tossed the onions in with the bacon for a bit then tossed it all in the roaster pan with the sprouts. Made for Canadian Thanksgiving.
I love brussel sprouts, and I love red onions....what was not to love about this recipe? The wonderful taste of the roasted vegetables was fabulous. I might add a little more salt, but otherwise, I wouldn't change anything. Made for Zaar 123 Hit Wonders Tag! Thanks so much for posting.
Over Thanksgiving, I was served brussels sprouts, which I never really loved. I found I enjoyed them, so I wanted to try them again. This recipe has won me over. Thanks for posting it!
Made for Photo Tag.I would give this 10 stars if I could.If the only way you have ever eaten sprouts is boiled...you have to try this method.They are sweet and creamy and just gorgeous with a light splash of balsamic. I did'nt have the large amount of sprouts listed...I likely only had 2 cups worth but I sliced 2 medium redonions because we are onion-lovers,I also only added a pinch of sugar.My balsamic was'nt white but it totally did'nt matter.VERY VERY good flavour and the sprouts look lovely all carmelized.
Yum, yum, yum!! We love roasted brussel sprouts and am glad I found a new recipe for them. I cut the recipe in half and we pigged out! Made for PAC Spring 2013.
I love this recipe!! Easy and delicious! <br/>I even made a mistake and added the vinegar with the other ingredients and not at the end. The sprouts still turned out super!<br/>I used brown sugar. It gave a nice flavor with the vinegar. <br/>I will be making these again. <br/>Thanks a bunch!!!!
This is a great recipe for brussels sprouts. I made these to go with some roasted chicken and potatoes and they were the perfect accompaniment. I was pressed for time, so I diced the sprouts a bit, and the smaller pieces roasted up quickly in the oven - some actually becoming a bit crispy! The flavors are wonderful - and the fact that the family was eating brussels sprouts without any argument was an added bonus. This will be one of my go-to recipes in the future for sprouts. So glad I tried this recipe - made for "Come to a Garden Party" diabetic forum tag.