8 Reviews

I can't believe I made 'To Die For Brussel Sprouts'! I added nearly the juice of a whole (small) lemon which I really liked. I will definitely make them more often!

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LindaRoger July 25, 2011

I've made them 3 times now, including for yesterday's Thanksgiving table. I don't prefer them as blackened as on the picture. I take them out of the oven when just slightly browned then finish with a minute or two in the microwave. If you would like to use fresh sage instead of ground (and not burn the leaves) make an infusion: Heat up olive oil (don't boil) then put the sage leaves in. If doing this, you can save the whole sauteeing step by also crushing the garlic and putting that in. Let the infusion rest anywhere from 15 minutes to a few hours. Strain out sage and garlic and use the flavored oil to coat the sprouts. Note: you can also do this with thyme leaves instead of sage.

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Robyn R November 24, 2006

These were wonderful! I roasted them at 350 for about 45 minutes as I was baking another dish at that temperature and they came out just perfect. The sage added great flavor. Thanks for sharing.

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iris5555 February 24, 2006

These are quite good. I had some squash in the oven at 350°, so that's the temp. I used. I cut the sprouts in half and found they were done in 15 minutes, but then I don't care for them blackened. Used this as part of #45116 Creamed Brussels Sprouts in Acorn Squash.

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sugarpea November 12, 2005

I forgot to review these the last time I made them. We love brussel sprouts but sometimes you want something other than steamed. These are great, I brown the garlic in a bit of olive oil first, then toss in the sprouts and then throw it all in the oven, that way, I don't have to fuss with them as I am trying to get the rest of dinner on the table. Thanks for a great recipe!

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Gumboot Gourmet November 03, 2005

I love brussel sprouts, especially the roasted ones. I made this dish as a part of a big dinner party and I got so lazy near the end of the 4th hour of cooking, I skipped browning the garlic and used some garlic powder instead. It was still very good!

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Tar December 12, 2004

Love roasted sprouts - they develop a mellow flavor - don't worry that they look all blackened it is part of the flavor. The combination of sage, garlic & lemon is really tasty. Thanks Kozmic Blues for another dimension of sprouts

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Bergy December 04, 2004

Of course, I love Brussel Sprouts! This was nice with sage, lemon and garlic. Yum. Thanks Becky!

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Sharon123 March 31, 2004
Roasted Brussels Sprouts with Browned Garlic