FaithManor Posted February 2, 2016 Share Posted February 2, 2016 My family has never liked brussel sprouts but we were watching a cooking show that had maple and butter drizzled brussel sprouts and their interest peaked. My problem? I have forgotten if the cook roasted them cut side up or down. So which is it? Quote Link to comment Share on other sites More sharing options...
mathmarm Posted February 2, 2016 Share Posted February 2, 2016 I don't know but that sounds good! Do you remember the network you saw the show on? Maybe you can find the recipe online. Quote Link to comment Share on other sites More sharing options...
Acorn Posted February 2, 2016 Share Posted February 2, 2016 I stir them around every 15 min during roasting time. 2 Quote Link to comment Share on other sites More sharing options...
need2read Posted February 2, 2016 Share Posted February 2, 2016 Oh, yes roasted Brussels sprouts are wonderful! I have never put maple syrup on them but I just toss them with whatever dressing I want and spread them on a baking sheet without worrying about which side is up. I stir them a bit a couple of times and that's it. Yum! Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
regentrude Posted February 2, 2016 Share Posted February 2, 2016 I shred mine in the food processor and sautee them with butter in a pan - and then stir in maple glazed salted pecans. My DH had hated Brussel sprouts for decades and loves them ever since I have been using this recipe. 1 Quote Link to comment Share on other sites More sharing options...
FaithManor Posted February 2, 2016 Author Share Posted February 2, 2016 It was on "Worst Cooks in America", and I can't remember what episode so YIKES, I would have to spend way too long looking for it. Since everyone has said, toss and stir, I think I'll do that. Just out of curiosity, what would you all say is your maximum roasting time? I am just getting used to my new range/oven and don't want to over due it. I hadn't realized that for the last few years the reason everything was taking too long to cook was that my heating elements were going bad. Since getting a nice new oven, I've been notoriously over baking/roasting and am trying to break myself of this, LOL! Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted February 2, 2016 Share Posted February 2, 2016 (edited) I roast my brussel sprouts cut side down, but I stir them about 3/4 of the way through. I also slit each half halfway up from the bottom for faster cooking time, if that makes sense. And if I roast them with maple syrup, I usually mix in some mustard :) Maximum roasting time for Brussel sprouts? Um... maybe 25m at 350? But that might overdo them. I have to think about this. Edited February 2, 2016 by Tanaqui 1 Quote Link to comment Share on other sites More sharing options...
ktgrok Posted February 2, 2016 Share Posted February 2, 2016 I cut them in half, then roast cut side down for about 20 minutes at 400 degrees. Quote Link to comment Share on other sites More sharing options...
chocolatechip Posted February 2, 2016 Share Posted February 2, 2016 (edited) We just cut them in halves or quarters, toss with olive oil, salt, and pepper, and throw them on a pan, doesn't matter which side is up. :) Edited February 2, 2016 by chocolatechip 6 Quote Link to comment Share on other sites More sharing options...
Plateau Mama Posted February 2, 2016 Share Posted February 2, 2016 I don't think it matters. I slice mine, throw on the sheet and bake. I can't give you a time because I'm in the same boat as you. I just cook till they start to brown. 2 Quote Link to comment Share on other sites More sharing options...
skimomma Posted February 2, 2016 Share Posted February 2, 2016 The time varies so much with the size of the sprouts that I just keep an eye on them. Or actually a fork on them. I just taste one every few minutes until I think they are good. I often have them in the oven with something else so the temp can vary from 350-425. I prefer the higher temp as the outsides get a little crunchy before they are mushy. 1 Quote Link to comment Share on other sites More sharing options...
J-rap Posted February 2, 2016 Share Posted February 2, 2016 They really are so much better roasted! I chop mine a bit (each brussel sprout chopped into fourths or so), add a little olive oil, minced garlic, salt and pepper. I roast them until some of the edges just start to turn black. Yum! Quote Link to comment Share on other sites More sharing options...
FaithManor Posted February 2, 2016 Author Share Posted February 2, 2016 Okay, so they came out of the oven a few minutes ago, and were tossed with the butter and maple syrup. According to my boys, while not their favorite texture at all, they also do not mind them that way and would be okay with them being on the menu once in a while. I can take that, LOL. 8 Quote Link to comment Share on other sites More sharing options...
ktgrok Posted February 2, 2016 Share Posted February 2, 2016 FYI, I cook mine with a bit of olive oil and sprinkle (okay, more than a sprinkle) garlic salt all over them. It's a salty snack like potato chips to me now. I hate them any other way, but roasted until nice and brown with lots of garlic salt...yum. 2 Quote Link to comment Share on other sites More sharing options...
gingersmom Posted February 2, 2016 Share Posted February 2, 2016 I follow Ina Garten recipe on foodnetwork.com. Quote Link to comment Share on other sites More sharing options...
Spryte Posted February 2, 2016 Share Posted February 2, 2016 We cut them in half, toss with olive oil, salt and a sprinkle of sugar to get them to sort of carmelize.I also often add broccoli, cauliflower and sliced garlic cloves. I throw all of this on two huge pans and roast. We love leftovers here. If I'm feeling bacon-ish, I'll throw on bacon, too. Going to try maple syrup next time. :) Quote Link to comment Share on other sites More sharing options...
AnnE-girl Posted February 2, 2016 Share Posted February 2, 2016 I usually make roasted Brussels sprouts with parsnips and carrots, tossed with olive oil and chopped bacon. The leftovers are really good with a fried egg on top the next morning. 1 Quote Link to comment Share on other sites More sharing options...
Reefgazer Posted February 2, 2016 Share Posted February 2, 2016 OMG, they are so good roasted you'll never want any other veggie! I don't roast with maple and have never heard of that recipe, but here is what I do: Roll 'em whole in olive oil. Fling them on a cookie sheet and lightly sprinkle salt and pepper on them. Top with grated parmesean cheese. Roast. By the way, we do the same thing with cauliflower and broccoli; the veggies taste totally different roasted! 2 Quote Link to comment Share on other sites More sharing options...
Suzanne in ABQ Posted February 3, 2016 Share Posted February 3, 2016 My friend roasts them on the stem. Not only are they delicious, but they're beautiful as well! 3 Quote Link to comment Share on other sites More sharing options...
zoobie Posted February 3, 2016 Share Posted February 3, 2016 Preheat the pan in the oven to get an even better sear on them. If you like goat cheese, try adding bits of that and a drizzle of balsamic. Also bacon. Or sprinkle with smoked paprika and finish with fresh lemon juice. 3 Quote Link to comment Share on other sites More sharing options...
Annie G Posted February 3, 2016 Share Posted February 3, 2016 My friend roasts them on the stem. Not only are they delicious, but they're beautiful as well! I've never seen them done that way but I bet it's stunning. 1 Quote Link to comment Share on other sites More sharing options...
laundrycrisis Posted February 3, 2016 Share Posted February 3, 2016 I cook them in water in the microwave first, for about 7 minutes - after I discard the bottom, cut them in half, and throw away the outer leaves. After they are softened, I put them under the broiler in a skillet, facing any which way. I put dried parmesan and crumbled bacon on them. 2 Quote Link to comment Share on other sites More sharing options...
ktgrok Posted February 3, 2016 Share Posted February 3, 2016 Oh, and most of the time I use frozen ones. I buy the kind you can steam in the bag and steam them for about half the time listed, then cut them and roast them. They cook faster and yummier that way. 1 Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted February 3, 2016 Share Posted February 3, 2016 I move them around a few times. Another awesome way to have them is to shred them (by hand with a knife). They sell them shredded now in some stores too. I was told by several sprout haters that they liked them done that way. You can cook them quickly in a pan on the stove with some butter. 1 Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted February 3, 2016 Share Posted February 3, 2016 I cook them in water in the microwave first, for about 7 minutes - after I discard the bottom, cut them in half, and throw away the outer leaves. After they are softened, I put them under the broiler in a skillet, facing any which way. I put dried parmesan and crumbled bacon on them. This sounds like a good idea. They take a lot longer in the oven than most recipes claim. Quote Link to comment Share on other sites More sharing options...
momacacia Posted February 3, 2016 Share Posted February 3, 2016 I chop them in thin slices and Waite in bacon fat and sea salt. Simple yum. Quote Link to comment Share on other sites More sharing options...
Spryte Posted February 3, 2016 Share Posted February 3, 2016 How many of us have added Brussels sprouts to the weekly shopping list this week? 1 Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted February 3, 2016 Share Posted February 3, 2016 How many of us have added Brussels sprouts to the weekly shopping list this week? Not me, but I have some in the fridge and I think I will cook them tonight. 1 Quote Link to comment Share on other sites More sharing options...
FaithManor Posted February 3, 2016 Author Share Posted February 3, 2016 Oh, and I forgot to say that dh loved them. So you know...make the hubby's stomach happy, and may when you go shopping two days later, he won't noticed what you come home with! :D 1 Quote Link to comment Share on other sites More sharing options...
ktgrok Posted February 3, 2016 Share Posted February 3, 2016 Normally I do them cut side down but after reading this thread I tried doing them just however they fell. I have to say, they come out better cut side down...they dry out less. Quote Link to comment Share on other sites More sharing options...
redsquirrel Posted February 3, 2016 Share Posted February 3, 2016 My family has never liked brussel sprouts but we were watching a cooking show that had maple and butter drizzled brussel sprouts and their interest peaked. My problem? I have forgotten if the cook roasted them cut side up or down. So which is it? I roast a LOT of Brussels sprouts. This time of year it could be a couple pounds a week, easily. It's one of ds1's favorite vegetables. it doesn't matter what side, just roast them. None. And if you are coating them with oil before roasting take the time to make sure they are completely coated. I get my hands in there and rub the sprouts with the oil before tossing them on a foil lined baking sheet. It makes a difference in how well they roast. Quote Link to comment Share on other sites More sharing options...
Alessandra Posted February 3, 2016 Share Posted February 3, 2016 My friend roasts them on the stem. Not only are they delicious, but they're beautiful as well! Never thought of this! Quote Link to comment Share on other sites More sharing options...
Alessandra Posted February 3, 2016 Share Posted February 3, 2016 My Ds (vegetable hater) grabs roasted sprouts with his bare hands -- he wants to get as many as possible, lol. I usually toss the sprouts with olive oil and coarse salt in a plastic bag, then put on a half sheet lined with parchment (easy clean up). Roast about 15 min at 425 degrees, or until they can be pierced with a fork. If you undercook, they will still be good, but they won't be caramelized. If you overlook, they will still be good, but they will shrink, really shrink. You can vary the oven temp by at least 25 degrees either way, if you have other things in the oven or are in a hurry. I always put cut side down, no particular reason. I have roasted whole sprouts when they are tiny, but kids don't like them as much - fewer surfaces to caramelized. The first time I roasted sprouts, I used maple syrup before roasting. Then I realized that they were delicious with salt and olive oil. Quote Link to comment Share on other sites More sharing options...
trulycrabby Posted February 3, 2016 Share Posted February 3, 2016 I half or quarter them, drizzle with olive oil, then sprinkle lemon pepper and Montreal Steak seasoning. Yummy! Quote Link to comment Share on other sites More sharing options...
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