Roasted Brussels Sprouts

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I love this recipe, and have made these a regular part of my family's nightly veggie "rotation" as well as for special occasion dinners. They always go over well. The only change I make is to spray the olive oil on them to cut the calories a bit. If you think you don't like brussel sprouts, try them roasted...it may change your mind.

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This recipe is a classic preparation for brussel sprouts. However, 40 minutes in the oven is too long for my daily routine...and doesn't allow for the "timing" control element that ensures that they are served just as they are coming out of the oven. To overcome both of these issues, just microwave the trimmed and rinsed sprouts for 4 minutes, coat in oil, season and convection roast at 350F for 10 minutes. The result is 90% as good, and requires much less time.

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This recipe was perfect just as listed!

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Love this recipe! It's so simple and elegant. Lots of salt is the key though. I love how classic all Ina's food is. And she's so good at teaching technique while showing you recipe ideas. Thanks so much!

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My husband and I are now lovers of this often maligned vegetable. The recipe is so simple. I'm going to try it with a squeeze of lemon juice over them next time.

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These were the yummiest, most flavorful brussel sprouts that I have ever had. They had a bit of a crunch to them and were so sweet. I am addicted, and my husband was so impressed he requested them again tomorrow night. Thank you Ina once again you have inspired my kitchen!

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This is so simple, and yet it is the best I have tasted! I can imagine that it would taste awesome with some garlic cloves thrown in as well.

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This is certainly different than steamed, which I really like. It's a nice change and I'll have it again.

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My husband and I now are true believers of this veggie. I don't think I've ever had them this good!

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When I first made this recipe, I wasn't really sure I even liked brussel sprouts. After making them in the oven Ina's way, I now know that I love them! Try it and you'll be a believer.