Crispy Brussels Sprouts

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This is the first time I roasted brussels sprouts in the oven. Usually, I saute them to perfection on the stovetop, however, I thought I'd try something new. I caught the show earlier in the day and for dinner, I made the "Crispy Brussels Sprouts". The bacon was crispy and the sprouts looked beautifully caramelized and I was expecting the usual crunchy/crispy bite, which I always get when I saute on the stovetop, however, these were a little better than boiled brussels sprouts. Mushy, smelled like overcooked cabbage - the apples and walnuts did nothing to enhance the flavor of the brussels sprouts - you can't go wrong with bacon. There are so many really good, and easy, brussels sprouts recipes available today. I can't recommend this one. I also don't get why this dish was made in the oven.

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I gave this a one because I haven't made this yet. I am repsonding to Gail's question.

What she did on the was cook the brussel sprouts in the oven. Once the brussel sprouts were done cooking she added them to a bowl and then added the apples and walnuts to the bowl with the brussel sprouts. The apples and walnuts were never put in the oven.

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This was the first opportunity I had to view Chef Claire Robinson's program. She is an excellent culinary teacher and I found her instructions easy to follow. Mark my words, she is a raising star on the Food Network!

P.S. An excellent recipe for Brussels Sprouts.

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Are you cooking the Brussel sprouts, apples and walnuts together in the hot pan you used for the bacon? or just the Brussel sprouts? If, just the Brussel sprouts, then when do you add the apples and walnuts? How long do they cook in the oven. I'm sorry I didn't see this episode to help me, but when I read the recipe it sounded very good, and I love Brussel sprouts and am always looking for a new way to cook them.

I think this new show is very good. Thanks. Miami, FL