Roasted Brussels Sprouts

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used same recipe with artichoke hearts and my husband love it. You can use almost any vegetable you like and add little of your own style..... Karenlisa

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

BEAUTIFUL TO LOOK AT NICE TEXTURE ON THE OUTSIDE.JUICY INSIDE. BUT ONCE YOU I BITE INTO IT. IT WAS BITTER DID NOT LIKE THE TASTE. NO ONE IN MY FAMILY ENJOYED THIS.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

To die for and SO easy. Seriously the most time consuming thing was cleaning the sprouts! Crispy on the outside and really flavorful. This one is a keeper.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just stumbled upon this recipe tonight ... WOWZA!! It was everything promised and more. I had rather large brussel sprouts so I cut the really big ones in half and left the smaller ones whole ... as a previous psoter suggested; I added some crushed garlic and peperoncini (a sprinkle. This is a keeper! Ina never disappoints. Delish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Thank you Ina I can not tell you how wonderful these were. I added chopped garlic, onion powder, and they turned out fine. Being Sicilian I needed to add the garlic. :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I never really liked brussel sprouts since I was a child, but that was because noone really knew how to prepare it. Simple and wonderful flavor. Thanks Ina!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious!! I strayed a tiny bit from the recipe by setting the oven at 450° not 400° and roasting them for 30 minutes. They turned out a bit more charred and crispy than Ina's but I like them that way!! Another trick, when you're trimming the bottoms off your Brussels Sprouts and a few outer leaves fall off, throw those in! They get extra crispy... everyone will fight over them. :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent! This recipe is a great example of why I love Barefoot Contessa. Easy recipe, simple ingredients... delicious outcome. Will become a staple side dish in my house.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

very good..

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I found the cooking time of 35 minutes to be too long. The sprouts were almost incinerated. Once you peeled off the really black outside they were delicious on the inside.