Super easy and deeply flavorful. Roasting makes the Brussels sprouts all crispy and carmelized on the outside while the insides are perfectly tender with none of the bitterness typically found in brussel sprouts. The roasting also gives them a sweeter flavor than they get when sauteed, steamed, or boiled.
vivshu ,So good! And so much easier than sautéing them in a pan, with the same lovely burnt/brown bits.
jadedruid33 ,I love brussel sprouts. But I have never had them roasted. As soon as it was cool enough to eat, inhaled the whole thing by myself lol it was so good!
phillips66 ,Not my favorite. I usually roast the sprouts with light coating of olive oil and sea salt.
akindergar10 ,DELICIOUS. I used this as a side at Thanksgiving dinner. Scrumptious!!! There were none left!
lori55 ,Tasty and easy to make. Used this recipe a few weeks ago. Everyone liked them and asked me to use this recipe today for our Thanksgiving dinner.
spaige ,I can't say how good they are because there in the oven, the aroma is great. Will continue with my review after dinner. Thanks for posting the recipe :-)!
jillofspeed ,These are so delicious! and I "hate" Brussels Sprouts! Made them lots of times, and have shared the recipe with others. Tonight I added a little butter to the olive oil and some garlic powder... yummy! tho great just like the recipe says. too.
becapo ,Maybe I need to cook at a lower temp. 400 sucked all the green out of the spouts, by the time they were tender.