Roasted Brussels Sprouts

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I am not one for writing reviews, or following recipes to a T... But.... I am sure glad I tried this and gave Brussels sprouts another chance. I am impressed by the simplicity of this recipe, I agree with another reviewer who likened the outside to popcorn, they were so crispy on the outside and so tender on the inside. I thought they were going to burn, but I am glad I trusted Ina. I thought the bitterness typical of Brussels sprouts was almost nonexistent here, the center was more similar to broccoli or asparagus maybe... I will definitely be adding this to my veggie rotation.

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I was always a nay-sayer about brussel sprouts, until I tried them prepared like Ina's roasted recipe. That was about a year ago...flash forward- now that the weather is cool enough to use the oven again, I decided to serve the sprouts with a glazed corned beef and buttermilk mashed potatoes. My dinner guest DEVOURED all the sprouts- I'd also carrot witht he sprouts to roast for a veggie combo.
I cut them in half after washing for more surface area to caramelize, and the carrots were peeled and cut into equal size chunks. Otherwise, I followed to the letter on the cooking. Enjoy!

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My sister made these when we visited Labor Day weekend. I'm hooked and so is my son. I've made them every weekend since. Some times I fry a little pancetta then mix the olive oil and sprouts in the fat and at the end add a little Parmesan cheese. They are good either way. I believe the roasting makes a huge difference in the flavor.

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I liked the roasted Brussels sprouts. Roasting them brought out their unique flavor.

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We enjoyed the brussel sprouts making a few minor changes. I roasted them with minced garlic and red pepper flakes for a little kick. After taking them out of the oven we added fresly grated parmesean cheese. Yummy

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I made these tonight bc I had two frozen bags of baby brussel sprouts in my freezer. My husband and kids WONT eat brussel sprouts so I tried this recipe to entice them but followed the suggestions from Penguinthecook. I added bacon and parmesan cheese and the husband who hates them actually ate them and said they were pretty good. Still no luck with my boys but they are 2 1/2, 5 and 7, their taste buds still need time to expand, not quite ready for brussel sprouts. I tried them for the first time in my 30's so I can't judge!

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BRUSSEL SPROUTS, HOW DO I LOVE THEE...
I cooked an entire pound of brussel sprouts for myself and my hubby tonight, and I still could'nt get enough of these! I drizzled a balsalmic reduction over them and it was AMAZING!! What a simple, perfect way to prepare these.

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I never ate Brussels Sprouts before trying this recipe. Now I eat them often. They are delicious!

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This is the ONLY way I'll prepare brussels sprouts - there really is no reason to prepare them any other way. They're flavorful and my partner always gets excited when we pass them up in the produce section of the market because he knows that if he buys them, I'll roast them.

My adaptation: take about a 1/3 to a 1/2 pound of bacon, cut it into small pieces, then fry it. Use the bacon grease to coat the brussels sprouts prior to roasting. Reserve the bacon pieces and about 5-10 minutes before you're done, toss the bacon back in so it gets warm (cold bacon and hot brussels sprouts is an off-putting combination, texture-wise.

For some added saltiness, sprinkle some grated parmesan over the whole thing before serving.

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This is definitely the way to prepare brussels sprouts. They are so tasty. I love RandyofLutz's suggestion to add a little minced garlic, will definitely try that next time. So simple, so good!