Back to Health Is air-frying healthy? 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. Email to a friend. Goes well with.
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.
Rating: 1 stars. I make roasted sprouts frequently, however there is NO WAY this recipe could possibly yield anything other than over cooked sprouts!!!! You'll love them! I bought a bag of fresh Brussels sprouts. I took off the ends small leaves come off when you take off the ends. I cut only the big Brussels sprouts in half, but next time I will cut them all in half.
I tossed them and the fallen leaves into a bowl with liberal oil, liberal sea salt and fresh cracked pepper and placed the halves face down on my cookie sheet. I took them out of the oven when they were done and tasted a small leaf first. Hope this review has helped someone out there decide to try it. Remember half all of them face down and toss in those fallen leaves. Rating: 3 stars. I thought these were mediocre I did not care for the "mushy" or "creamy" interior others found so appealing, nor the overroasted exterior.
Also, I don't know how you could roast these as long as the recipe indicates without making them little burnt charcoal briquettes I found the look of them unappealing too--much prefer the bright color of simply steamed or sauteed brussels sprouts. Hubby liked them better than I did, tho' he might have just wanted to be nice.
After all, he did leave most of them on his plate Final word: Always read the lowest rated reviews as well as the highest. Rating: 4 stars. We have this once a week. So easy, so delicious. Sometimes I sprinkle balsamic vinegar on top. Claudette P Henry.
I was really really surprise about these, I love brussel sprouts and needed a new way to try them. This was the BOMB!!!!. I followed the recipe with the exception of cook time and temp. Make sure you used the kosher salt no other, I could tell it would make a difference, also I cooked mine on degrees and for 30 mins until they were dark brown not black, they also reheat very well. Give this one a try. I cook these all the time, this time I decided to use the garlic as others have stated as I really love garlic.
Let me say they were still good, but I think much better just following the recipe as stated. I still can't get enough!!!. Mark P. 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. Brussels sprouts, trimmed and halved. Freshly ground black pepper. Flaky sea salt, for serving optional.
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. On a large baking sheet, drizzle brussels sprouts with olive oil and season with salt and pepper. Toss until combined. Roast until the brussels sprouts are crispy on the outside and tender on the inside, about 25 minutes, shaking the pan halfway through. Sprinkle with flaky sea salt, if desired, and serve immediately.
Ethan Calabrese. You may be able to find the same content in another format, or you may be able to find more information, at their web site. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.
0コメント