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Loved them!!! Didn’t use parm or bacon bits, just the bacon juice. Also used the syrup, were very easy and delicious!
Do I put them in the oven with a lid?
Nope, no lid needed for these. That’s because with a lid on, they’d steam and not roast, so they’d not be as crispy and brown. Happy roasting!
Thank you so much!!!
I used apple cider vinegar and maple syrup (no garlic or Parm) – everyone loved these and they were so easy to do! I’d never made fresh Brussels sprouts before. Thanks for a great recipe!
Amazing! Followed it to the letter, best and easiest recipe!
Super, Shawn! I’m so happy you like the Brussels sprouts!
Can you use frozen Brussels sprouts?
I wouldn’t recommend it. They won’t roast up as nice and crisp. Freezing and thawing makes the sprouts too mushy to roast up nice and brown. Maybe try this gratin or this recipe with bacon and chestnuts (you could swap the chestnuts for walnuts or pecans, or just omit them).
I used too much salt
Delicious.Is Nutrition information available?
Hi, LC! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
I have been an active brussels sprouts avoider all my 48 years. I am trying to vary the vegetables I serve my family…I tried these tonight. My bad by adding too much salt after the roast….regardless my family (and I) ate every sprout…asking me to lessen the salt next time…which I will.
I’ve never made Brussels Sprouts before. This will be my ‘Go To’ recipe, from now on. Amazing!
Will the Brussel sprouts be as good if cooked the day before?
Hi, Grace! This recipe is really best when eaten right away. If reheated and served the next day, the brussels sprouts will lose all their crispiness and will likely be a bit overcooked. If you need a make-ahead recipe, I’d suggest looking for a different recipe. Sorry!
The video says 35O°; however, the printed recipes says 400° oven????
Hi, Sue! Thanks for pointing that out. We’ll get the video corrected asap. The correct roasting temp is 400F.
So easy and delicious. The lemon juice gives it an additional dimension. And salt it more than you think you should. Amazing!
Used balsamic vinegar instead of lemon juice. Omitted the parmesan cheese. Roasted in a black cast iron skillet. Loved this recipe and will do this again.
i can’t stop eating them and they’re just out if the oven!i tossed everything together, sauce and all from the beginning. i also tossed the broccoli w chili olive oil before adding the miso sesame oil mix and used minced garlic., not powder.
Perfect!! I added some bacon but didn’t change anything! So delicious!
Love the addition of bacon! Goes so well with Brussels sprouts.
I absolutely loved this recipe. Used more garlic and less olive oil, put them in a cast iron pan and set my oven temp to 425 and it turned out phenomenal. I thought I hated Brussels sprouts but now that I know how to prepare them I’m so happy. Another healthy yet delicious food I can eat and enjoy.
I do my own take, take this recipe minus lemon juice, steam for a few mins before roasting then coat with olive oil, salt, pepper and garlic. Roast then use a balsamic glaze. Balsamic Brussels are my favorite!
How do I travel to a cousins house a half an hour away with these?!?! Won’t they be soggy or cold? Any suggestions? Thanks!
Hi, Suzanne! Unfortunately, this isn’t a great recipe to make-ahead or travel with. Best would be to prep the sprouts and then roast them once you get to your dinner. My only other thought would be to partially bake the sprouts for about 20 minutes, until they’re still a little crunchy in the middle, and then finish baking them once you get to dinner. Hope that helps!
THEY ARE ABSOLUTELY YUMMY:)!!!!!!!!!!!
I made this recipe for the first time tonight…I love it…this is definitely going into my favorite recipe box! It was so easy and it gave Brussel Sprouts a new lifeThanksElaine JonesHolden Beach NC