Roasted Brussels Sprouts

Ina Garten

1999, The Barefoot Contessa Cookbook, All Rights Reserved

Show: Barefoot ContessaEpisode: Thanksgiving

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (261)

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Average Rating:

Total Reviews: 261

Showing 1-10 of 261

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  • on May 28, 2012

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    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

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  • on May 27, 2012

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    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.

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  • on May 08, 2012

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    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.

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  • on May 08, 2012

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    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.

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  • on May 03, 2012

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    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. :

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  • on April 28, 2012

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    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!

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  • on April 26, 2012

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    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. :

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  • on April 11, 2012

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    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.

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  • on April 11, 2012

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    very good..

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  • on April 08, 2012

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    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.

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