Roasted Brussels Sprouts

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I don't usually write food reviews, but, I was very disappointed in this one. My boyfriend and I both love brussel sprouts and we love roasted vegetables (which is how I usually cook thembut I followed the directions exactly and they tasted burned on the outside and just okay on the inside. I also picked each sprout so they were all the same size. I asked my boyfriend after dinner what he thought of them as we ate separately and he said, "I thought they tasted burned, but, I ate them anyway. I would appreciate it if you didn't do them this way again". I guess that says it all.

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I haven't eaten Brussels sprouts for years because I thought I hated them! I roast just about every other vegetable I buy, so I thought I would try it with these. I cooked them as directed and they were delicious! Ina, you are great at suggesting roasting a lot of vegetables. My husband and I thought the crunchy leaves tasted a lot like roasted kale.

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The perfect recipe for Brussel Sprouts!

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After 50 years of passionately hating Brussels sprouts, I'm now a convert thanks to this recipe. Thank you, Ina!

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I tried this last weekend, and now I'll never cook Brussels sprouts any other way Salty, crispy, delicious!!! Even my sprout-hating son loved them.

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I should start off by confessing, I hate brussels sprouts. I don't know what possessed me to get them, but it was a really good sale that day. Anyway, I was intrigued by the suggestion of making them really salty, "like french fries". Fried potatoes are no longer a part of our diet, and I still miss them. Anyway, these turned out fantastic! Admittedly, every member of my family whined before they tasted it (I am not the only one who is sprout-phobic, but my picky husband actually got seconds. That is his version of an apology for doubting my culinary prowess.

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Yum!!! Super easy and delicious! My new go-to veggie side dish.

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Simple, easy and delicious! I recommend cutting the sprouts in half to get the roasted flavor throughout. The prep is so simple and the longest part of the recipe is the cooking time.

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I just finished dinner and loved them. I like the slight char on them and the soft on the inside.. Great with baked chicken breast

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I just made these for dinner following the recipe exactly. Within the first five minutes, the bottoms burned so I rotated them which was fine although they then burned evenly. I reduced the heat to 375 and cut the time by ten minutes. My husband suggested that next time I cover them with foil for all but the last few minutes. I will make these again and hope that the tweaks work.