This is my mother's recipe. The Brussels sprouts should be brown with a bit of black on the outside when cooked.
EXCELLENT! I would have never in my entire life thought that I'd EVER eat a brussels sprout. 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. And now, I want to THANK the person who posted this fabulous recipe! My husband and I LOVED every morsel! 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. Voila! it worked! 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! LUVVVVV this recipe, and will make over and over again! HUGE thanks!! - 10 Feb 2007 (Review from Allrecipes US | Canada)
WOW! 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. AMAZING - 18 Nov 2005 (Review from Allrecipes US | Canada)
Yum! 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). - 26 Nov 2007 (Review from Allrecipes US | Canada)