Roasted Brussels Sprouts

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Wow, great way to do the good old b.sprout. Used the recipe as a starting point, quartered the sprouts, added some garlic to the oil mix and cranked my heat to 450 °F and baked for 15 minutes. Came out excellent, thanks you for the great recipe, I can safely add another veggie to the menu and be assured everyone will eat it without complaint.

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So good and easy to make. But if you're not into salty, PLEASE use less. You can make this with frozen sprouts

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Best Brussels Sprout recipes we've done. I agree, adding extra salt just before serving is really nice.

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Have never been a fan of brussel sprouts, but roasting them takes them to a new level. WOW, just delicious and so interesting looking. going into my box.

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I thought they were really good but I also had a hard time getting them tender too without it smoking. I prefer them in bacon fat or pancetta too!!

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I followed the recipe and oven temperature exactly, however, I kept having to take the pan out because the outer leaves would turn brown after 10 minutes and the oven would become smoky. Did anyone else have this problem? I didn't get them completely tender because I was scared of a fire but they are delicious. Just wish I knew a safer way of cooking them like this or what I was doing wrong!

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Simple and delicious...even my mom, a self-proclaimed "disliker of brussel sprouts" changed her tune when she tried these at Thanksgiving. Another winner from Ina!

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This is a very easy way to prepare brussels sprouts, and it tastes great. I cooked them the specified time and used lots of kosher salt; I was looking forward to a crispy french fry experience. But while the outside got crispy, the inside was soft. It was still very good, but just different than I was expecting. I want to try this recipe again cutting the sprouts in half and cooking for longer to see if I can get the entire sprout crispy like a french fry. Worthy of repeating.

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I've used this method for Brussels sprouts many times and they always turn out wonderfully. Lots of family members have become sprouts converts due to this recipe. Yesterday for Thanksgiving I tried adding a slight drizzle of balsamic vinegar prior to roasting and oh boy, were the sprouts great!

Ina has NEVER let me down. I'm getting the rep as a good cook thanks to her recipes!!!

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I'd never had Brussels Sprouts before I made these a few months ago and I absolutely love them. The darker I can get them the better- I like them pretty much burnt so they are crispy on the outside and buttery soft in the middle. I don't really use the actually recipe anymore, I just plop a few to a bunch in a pan drizzle with olive oil then sprinkle with sea salt and fresh ground pepper. I make these at least once a week for dinner and sometimes just to snack on!