Roasted Brussels Sprouts Recipe (2024)

I always cut the Brussels sprouts in half unless they are tiny. This gives a result resembling the illustration with the recipe, even though it is not mentioned.

After roasting I always drizzle with balsamic vinegar! Yummy!

I add diced apples and curry powder for a superb result.

Peanut oil is far superior to EVOO (or bacon fat) for this application. Much higher smoking point, and the subtle nuttiness is a great foil for the flavor of the sprouts.

Try pomegranate sauce drizzled five minutes prior to taking the Brussel Sprouts out of the oven...

About the best recipe EVER for brussels sprouts. I personally add some minced shallots and a little minced garlic, too, but that's just me gilding the, er, sprouts and not really essential.

I have found putting the pan in the oven as it comes up to temperature makes it nice and hot and provides a great sear when adding the Brussels Sprouts.

I've always loved brussels sprouts but this passion is not shared by my family. Roasting them is terrific and easy and everyone likes it. I think it takes less than 30-40 minutes, especially with smaller brussels sprouts which I prefer - they are less cabbagy.

I use lemon infused olive oil and lemon juice (just a squeeze) in this recipe. It is wonderful.

So good. Crunchy outsides, ultra-tender insides. I use the fat from two cooked strips of bacon, which are chopped and cooled and used as bacon bits on the finished sprouts.

Drizzle with balsamic vinegar after roasting. Adds nice flavour.

What's not to love about this? As a variation, toss the cooked sprouts with toasted hazelnuts just prior to serving.

Cutting in half speeds roasting and helps in the caramelizing process. Skip the bacon fat. Olive oil and a touch of kosher salt. 25 minutes at 400 degrees is sufficient.

My sprouts, even cut in half, needed the full 30 minutes. Beautiful result! I garnished with a drizzle of reduced Basalmic.Little effort for great result.

I found that 30 minutes at 400 degrees turned my sprouts into mush. I will try again with a shorter roasting time.

much easier just to roast and I get very satisfactory results. I don't like frying and this was no exception.

My sprouts were a little burned after 30 minutes.

I'm at 20 minutes at 400 timing on these. have a little italian red chili in your oil mix, then top w grated lemon and parm when you pull them out-- or lemon juice when still hot.

Wow it didn’t take mine more than 10 minutes for the sprouts to be tender and browned. 30 minute s is WAY too much.

Easy and perfect every time.

15 mn is plenty. 30/40 is way too much, they burn.

Dr isle with balsamic reduction

I think 40min roasting time is too much, I go with 30min, and add Parmesan cheese at the end. Sometimes I roast the bacon with the sprouts (thick cut bacon)

Made brussel sprouts last night using the exact same method. When they were hot out of the oven the brussels were tossed with a 3 to 1 dressing of miso to maple syrup. Added just a touch of vinegar and voila.

Instead of EVOO, which has a fairly low smoke point, I use avocado oil for this type of roasting. It has a very high smoke point and a good taste. This avoids a smoky kitchen and messy oven.

I add a squeeze of lemon juice to this recipe. Also, I wouldn't bake for more than 15-20 minutes. I think these would be done to rags at 40.

I make something similar. I don't use bacon fat but olive oil (garlic infused if I have it). I add a heaping tsp of minced garlic and a healthy dose of onion powder and marinate in a plastic bag for a couple of hours then bake as above. And I don't use the red pepper flakes. This also works very well with asparagus.

Two people mentioned that the recipe didn’t say to cut them in half but it does say that in step 2. Read!!