8 responses

  1. Leslie
    November 10, 2012

    Thanks for the mention! We love our Brussels that way

  2. CindieLou
    November 11, 2012

    Oh, my goodness, do these ever look and sound good! Julie, do you think this might work with flavoured oil and vinegar?

  3. Shauna
    November 14, 2012

    How long did you roast them for?

  4. kathy
    November 14, 2012

    We basically did the same thing for t’giving dinner, except I found a large bag of frozen hazelnuts in the freezer(my mother has trees that contribute) and someone threw in a couple handfulls of frozen whole nuts in with the brussel sprouts while roasting away, then dumped some maple syrup (that I didn’t even know I had, its interesting what 3 mad cooks rummaging in the pantry and freezer can find)into balsamic and viola!!! The whinners and complainers that hate brussel sprouts actually ate them all up. If you sprinkle some ground ginger onto them with the salt and pepper prior to roasting, it reduces the gassy…ness and bitterness of them as well.

  5. Laura
    November 18, 2012

    I’ve never been a brussel sprouts fan, but this dish makes me want to be. Also, I am on a mission today, as I stare at the 300 unread posts in my rss reader, to convince all my favorite bloggers to join triberr, where it is easier to keep track of posts! Let me know if you want an invite or more details.

  6. Aaron Booterbaugh
    August 26, 2014

    This is an amazing recipe!!! Love the spout now that you open my eyes to them… Thanks so much!!!

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