Today's Top Stories. Don't line your sheet tray. Don't overcrowd your pan. Keep the heat high. Keep 'em cut side down. Don't mess with them. Have fun with variations. Save the leftovers!
Made them? Let us know how it went in the comment section below! Editor's Note: This recipe was edited on March 11, Advertisement - Continue Reading Below.
Yields: 4. Prep Time: 0 hours 5 mins. Total Time: 0 hours 30 mins. Add all ingredients to shopping list View your list. Preheat oven to degrees F degrees C. I Made It Print. Full Nutrition. Reviews Read More Reviews. Reviews: Most Helpful. Rating: 5 stars. They're cute to look at, but OMG the stench of cruciferous veggies cooking just makes me gag.
Plus I'm not into "mushy middles" I think reviewers called it "creamy". But I did want to try this recipe due to all the rave reviews.
I did do 2 changes: 1- we halved them, so that we wouldn't get "mushy middles", lol. And, I read somewhere that if you remove the "choke" that's at the bottom of the sprout inside , the brussel sprout will not be bitter. These yummmy, salty, nutty, crunchy, carmelized brussel sprouts were SO good. No bitterness whatsoever! The super dark carmelized parts of the roasted bsprouts were the best! HUGE thanks!! Read More.
My kids HATE brussel sprouts. We've tried everything, but, they hate them. I added 2 cloves of crushed garlic, and when they were done, I went to the store and bought another two pounds and made it againg. This is my favorite way to make brussels sprouts. I first had them prepared this way at a restaurant in downtown NYC around the corner from where I lived--absolutely addictive, and when I moved from that neighborhood I came up with my own version similar to this recipe.
The only difference is that I sprinkle a few cloves of minced garlic on top as the sprouts roast, which is delicious--the roasted garlic is sweet and compliments the sprouts without overpowering them. Also, I usually parboil the sprouts first for 2 minutes. This draws out bitterness, and cuts down on roasting time 25 minutes to nicely blackened. When brussel sprouts are overcooked, they release excess sulphur, which makes them smell and taste like…well, brussel sprouts. But not the good kind!
The kind that are really pungent and bitter. Avoid this travesty by roasting at high temperatures, for no more than 40 minutes. Also, be sure to not overcrowd your sheet pan. If the brussel sprouts are too close together, they will steam instead of roast, which makes them mushy. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas.
Your email address will not be published. Tried this recipe. So quick and easy. Added 1 teaspoon of minced garlic. So tasty!! Will be making these again. This is the best recipe and options I have come across yet. Trying the coating of Balsamic Vinegar tonight!!! The balsamic vinegar coating is my favorite. Let me know how you like it.
Will definitely be making these again! These are so good. I will have to fix these again. The recipe shows halved Brussels Sprouts, but does not call for that. My husband left them whole — they were mushy inside. Poor instructions led to poor results. A waste of good Brussels sprouts. I read the whole article and it did say that you could leave them whole or cut them in half.
It was up to your preference. They were probably mushy due to the inside steaming themselves on the inside. I will add some garlic, too. Garlic sounds like a yummy addition. You can certainly toss them in a bowl if you prefer! Either way! Dairy-free diet Popular diets Healthy meal subscriptions Best vegan protein powders. Save recipe. By Good Food team. Preparation and cooking time.
Prep: 10 mins Cook: 35 mins. Share on facebook. Share on twitter. Share on pinterest.
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