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Roasted Brussels Sprouts

Recipe photo courtesy of Clive Streeter

These tiny cabbage cousins are an essential side dish to a true Thanksgiving feast.

Source: Everyday Food, November 2003
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Double this recipe to feed a larger group.

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  • Laark
    25 NOV, 2010
    My own recipe: Cut bacon strips in 1 inch pieces, brown slightly add brussels sprouts that have been cut in half, stir fry, toss with bacon and ground pepper.
    Reply
  • sarahisayshi
    2 NOV, 2010
    Love it!! I make it for myself all the time!! Why do brussels sprouts get such a bad rap? If I could just convince my fiance to try them I know he'd love them too.
    Reply
  • ReikiNurse
    12 MAR, 2009
    I made this tonight for dinner.... Everyone loved it! I will note here that I added about 2 teaspoons of sugar and 1 tablespoon of balsamic vinegar with the oil and made a sweet/tart glaze! Nummy!! Nummy! I love the original recipe but also like to "play around"!
    Reply
  • Pegrita
    15 DEC, 2008
    This is my FAVORITE recipe for brussels sprouts and has become a staple at my Thanksgiving table. It always gets rave reviews (even from those who don't usually like brussels sproutss).
    Reply
  • RHunt
    25 NOV, 2008
    I haven't tried roasting brussels; however, my favorite way to prepare them is to boil them for about 9 minutes, then saute them in butter with fresh garlic and almonds. Yum!
    Reply
  • glorybees7
    23 JUN, 2008
    The last 5 min I like to take them out, sprinkle with balsamic vinegar and rosemary and put back in until vinegar sets in. Delish.
    Reply
  • MisterBill
    6 JAN, 2008
    Wow, we just made these (without onions, didn't have any red onions in the house and we had a bag of Brussels Sprouts) after seeing the recipe on Everyday Food this afternoon. They were great -- much better than steamed. We'll definitely be having them again!
    Reply
  • sonjahoyle
    26 NOV, 2007
    I've been making these now for several years (since appearing in Everyday Food), and get requests over and over again! I've converted non-sprout eaters into roasted sprout lovers!! I've shared this recipe with many of my friends and family who never seem to tire of raving about this wonderful side dish! The addition of toasted pine nuts sprinkled onto the finished sprouts has also received high acclaim!
    Reply

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