Best Brussel Sprouts Recipes – Crispy Peppered The city Sprouts Garlic clove Baked

 

Garlic Brussels Sprouts Recipe Laura Vitale Laura in the Kitchen Episode 505

Video taken from the channel: Laura in the Kitchen


 

The SECRET to CRISPY brussels sprouts

Video taken from the channel: Brian Frey


 

Honey Balsamic Roasted Brussels Sprouts

Video taken from the channel: Kevin Is Cooking


 

How to Cook Brussel Sprouts | Roasted Garlic and Bacon Brussel Sprouts Recipe

Video taken from the channel: In The Kitchen With Matt


 

How-To Roast Brussels Sprouts Clean Eating Recipe

Video taken from the channel: Clean & Delicious


 

Crispy Charred Roasted Brussel Sprouts With Balsamic Vinegar Recipe

Video taken from the channel: Simply Elegant Home Cooking


 

Garlic Butter Roasted Brussel Sprouts

Video taken from the channel: The Stay At Home Chef


Cut sprouts down the center (stem to top) & cook flat side down in oil & garlic for 5 minutes or until browned and caramelized. Use the remaining oil to coat the bottom of a casserole dish, and then transfer the sprouts. Place a rack in the upper third of your oven and preheat the oven to 400 degrees Place the Brussels sprouts and garlic in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Preparation.

Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmer. Preheat oven to 200°C/400°F.

Prepare brussels sprouts: Trim the base, cut in half and remove the loose, rough outer leaves. Place in a bowl, pour over oil and toss gently. Sprinkle with garlic, salt, pepper, parmesan and breadcrumbs. Toss to coat, then.

Preheat the oven to 425 degrees. Place the brussels sprouts in a large bowl and toss together with the olive oil, salt and pepper. Pour the brussels sprouts onto a sheet pan and roast in the oven for 15 minutes, toss and place back in the oven for another 10 minutes. Serve immediately. Category:side dish.

Spread the brussel sprouts out in a single layer on a 4-sided baking sheet. Roast in the preheated oven until sprouts are tender, about 20-25 minutes until brussel sprouts are tender. During the last 5 minutes of roasting, sprinkle on Parmesan cheese. We make this recipe all the time and yes, it always takes 50-60 minutes at 400 on the top rack for all of the brussels sprouts to get crispy on all sides. Of course, every oven is different so you’ll want to check them after 20 and 40 minutes and maybe even more frequently after 40 minutes, but you want them to be super crispy.

This Asian Brussel Sprouts recipe is the perfect combination of spicy and sweet. Coated in a quick sauce made with soy sauce, honey, and chili paste these sprouts will have you licking the plate. If you love these little green gems as much as me, you will also want to try these Balsamic Brussel Sprouts and Honey Mustard Brussel Sprouts. Place the sliced brussels sprouts on a heavy rimmed baking sheet.

Add garlic, drizzle with oil, and add salt and pepper to taste. Mix everything with your hands to coat everything, then spread them out in an even layer. Roast in the center of the oven for 20-25 minutes, stirring every 8. In a large skillet over medium-high heat, heat oil.

Once hot, add your brussels sprouts and shake pan so all cut sides of sprouts settle cut side down in a single layer. Cook undisturbed 5 to 7.

List of related literature:

While Brussels sprouts roast, cook 3 tablespoons extra-virgin olive oil, 2 minced garlic cloves, and ½ teaspoon red pepper flakes in 8-inch skillet over medium heat until garlic is golden and fragrant, 1 to 2 minutes; remove from heat.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

While Brussels sprouts roast, cook 3 tablespoons extra-virgin olive oil, 2 minced garlic cloves, and ½ teaspoon red pepper flakes in 8-inch skillet over medium heat until fragrant, 1 to 2 minutes; remove from heat.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

ROASTED BRUSSELS SPROUTS WITH GARLIC, RED PEPPER FLAKES, AND PARMESAN While Brussels sprouts roast, heat 3 tablespoons olive oil in 8-inch skillet over medium heat until shimmering.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Toss, sprinkle with salt and pepper to taste, and cook on medium high heat until Brussels sprouts turn slightly brown.

“The Rainbow Diet: A Holistic Approach to Radiant Health Through Foods and Supplements” by Deanna Minich
from The Rainbow Diet: A Holistic Approach to Radiant Health Through Foods and Supplements
by Deanna Minich
Mango Media, 2018

The recipe for Brussels Sprouts with Caramelized Onions can be found in the Recipe file which is located within the Culinary Nutrition website at www.culinarynutrition.elsevier.com.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

If you love brussels sprouts, you’ll love this recipe—and if you haven’t tried baked brussels sprouts, you’re in for a treat.

“Clean Skin from Within: The Spa Doctor's Two-Week Program to Glowing, Naturally Youthful Skin” by Trevor Cates
from Clean Skin from Within: The Spa Doctor’s Two-Week Program to Glowing, Naturally Youthful Skin
by Trevor Cates
Fair Winds Press, 2017

To maKe The bRuSSelS SPRouTS: Preheat the oven to 500°F. Cook the sprouts in a large saucepan of boiling salted water for 2 minutes.

“MasterChef: The Ultimate Cookbook” by The Contestants and Judges of MasterChef
from MasterChef: The Ultimate Cookbook
by The Contestants and Judges of MasterChef
Rodale Books, 2012

Salt the onion lightly, sprinkle with pepper, and cook for another 5 to 10 minutes, stirring often, until the sprouts are deeply colored and the onion is shiny and sweet.

“The Heart of the Plate: Vegetarian Recipes for a New Generation” by Mollie Katzen
from The Heart of the Plate: Vegetarian Recipes for a New Generation
by Mollie Katzen
Houghton Mifflin Harcourt, 2013

COOK the Brussels sprouts in 2 tablespoons of the butter in a large skillet over medium heat, tossing occasionally, until crisp-tender, 4 to 6 minutes.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Place the Brussels sprouts on the parchment-lined baking sheet and bake for 30 minutes, until fork-tender.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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84 comments

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  • I dont know if its recommended, but I might just eat sprouts for dinner…we’ll see. I made a 1.5lb batch of them and ate the whole thing along with meatloaf.

  • I just tried this recipe and it was great. I couldn’t stop eating the things but at 1/2 I did. Great show only next time I’ll try some soy sauce also. Nice haircut by the way, you got your money’s worth.
    Agent 86 out

  • No offence to you Brussels sprout lover. Imho, this is probably the worst vegetable ever. Haven’t seen these sold at supermarkets nearby they are extinct. Nobody buys them and good luck to the grower.

  • I am 50 years old, never have I tried Brussel Sprouts. About a week ago, I tried them for the first time at the Habit Grill. Tonight, I am going to try your recipe.:)

  • Nice! I’m a big advocate for roasted vegetables, it concentrates the taste. It works really well with Brussels sprouts and other brassicas.

  • I never had brussels sprouts so I was so scared of making them wrong but I did this, minus the garlic powder and only for 25 minutes, and it was SO good. I also added just a splash of lime and it was GREAT! My fiance who normally only has them boiled said he absolutely loved them too and “enjoyed how they were just so cute”. I’m so glad I found this video:) great job

  • OMG Dani..I know this recipe is old…I haven’t had a chance to view your videos, but wow I’m so happy for you how your channel has grown, its incredible! I joined your channel when you had 300k subs….congratulations you’re such an amazing influencer letting everyone know very healthy eating habits! xoxo to you from Chicago, IL

  • Trying to incorporate more vegetables so before seeing this video I bought some frozen Brussels Sprouts. Will the frozen work with this recipe.

  • Hey Rachel, I also love Brussel sprouts and had some roasted with General Tsos sauce, a little EVO, sesame seeds, and a little crushed red pepper. I enjoyed that and can’t wait to try your recipe here. By the way, your lasagna is going in the oven tonight and I am sharing with a couple friends while we watch football. Thanks again, I will give you an update. Take care!

  • Flipped face down. Nice close high heat, some homemade herb butter with your choice of herb i like parsley,cilantro, fresh garlic, dill & rosemary with salt and pepper & some Non or lightly salted butter lettem get a nice crisp face down, flip em let em get that crizpy on the leaves and finish them on high heat for a few seconds. Turn off heat! and finish with light* apple cider vinegar, while giving a nice consistent toss over heat. Finished & serve.

  • Great recipe! Been craving Brussels sprouts since the first time I tried in Seattle. Couple years back.. very similar taste. Cooked it last night. Came out great��. Thank you for sharing:)

  • If you don’t mind, can you tell me what brand olive oil and balsamic vinegar do you use? I’m want to get a good quality for both! And your receipe looks amazing

  • Hey Brian, when I saw this Video in my Sub List I thought “Who is this”? Now I know that you are the Resolve Tracking guy:D:D:D Fun Fact today a TV-Team visited my garden and we spoke about growing your own Brusselsprouts:D Nice recipe btw:)

  • You’re super adorable and this looks amazing but I think you could have just deep fried them in a dutch oven and had the same result. I also would have drained on paper towels ( well if I was in the mood to reduce calories anyway lol) Using a sieve to take things out of oil is something i never thought of! I have 2 small ones with handles that never get any use! Totally trying that later lol. The sauce sound AMAZINGGGG… I love anything with habanero!!

  • Thank you very much. Just one suggestion: we need to see you put things in the oven ; otherwise my mother (who doesn’t speak English) won’t be able to follow through.

  • Thank you for the wonderful video I have always boils mine and I have eaten roasted ones on holidays before and I’ve always loved them last night I try to make them on my own and they didn’t turn out but now I watched your video and they look good if ands or I will try to make them tonight my mistake was I didn’t cut them in half so they didn’t cook good all the way through when i did it on my own

  • I’ve always loved brussel sprouts, but usually just have them boiled. It’s great to see new ways of cooking them. Personally I can’t get enough of sprouts.

  • Your cooking instructions are so clear and easy to understand even for someone like me who easily gets confused with multiple steps involved in cooking process. Thank you very much!!

  • Hey Rachel, I have to say, your lasagna recipe is wonderful, the aroma in my kitchen had everyone asking, “what’s cooking, is that pizza?” When I removed it from the oven it went pretty fast. Those 2 cans of tomato paste really made the sauce so rich and flavorful, thanks again for sharing, have a good day!

  • I hated these as a child. Saw them in my local store, Birdseye Brand, and they looked delicious. So I tried them and Loved them! Fast Forward to now I am tired of paying $2.00 a small package and decided to YouTube Brussels Sprouts. Your vid came up on Top, tried it and Loved it even more than before, Yum, Yum!! Thanks Soooo Much, Dani!!!

  • I hated vegetables for a long time. Until I had Chinese style of eating. (Not American Chinese) now I’m trying to cook them myself. Asparagus with garlic on top of a steak is also really good. I use no salt and easy oil. Really tasty ��

  • I’m not about to be rude but honestly this recipe is the most basic way to cook vegetable in Vietnam and it means that we have hundreds of other developed versions for them that could make the ingredients just much more awesome. It is to say, if you ever come to visit my country, it worth your time just because of the food itself.

  • I just tried these for today’s dinner, my family just loved them!!!! They were gone in a blink!!! Thanks for sharing such a delicious recipe! Subscribed!

  • Just made these right now and OMG they are sooooo delicious �� it’s my first time ever making Brussel sprouts and it was super easy. Thank you sooo much for this recipe��

  • Hi Matt, I absolutely adore your videos ur one of the greatest chefs on YouTube. Thank you for al ur recipes. Can you please please please make a rainbow Swiss roll cake? Thank you in advance

  • I love the fact that you have your tajine on display… I’m from Morocco maybe if you make one I could give you some feedback? Love the roasted balsamic Brussels sprouts

  • I made this but it was burning after 5 minutes and olive oil and butter have a low smoke point, they burn fast. You need to use a oil with a high smoke point. I will do it with another oil and add the garlic and butter during the last 5 minutes.

  • I used to boil mine. Then, I started to think of a way to eat more veggies more ways. Tried this….and I am A BELIEVER.
    I’ll never cook any veggie any other way again! Ate almost a whole pan myself.
    The roasting makes them soooo good!

  • Tried them. But I put the damn honey n balsamic vinegar in with the brussel sprouts ��…BUT, they are smelling great!! Let’s see….����

  • I just made these and they are delicious. I’m not sure if eating the entire batch will give me a stomach ache but I can’t stop eating them ��

  • Well I never try sprouts before and Iam so exited to try them and discover what they taste like so I got a bag of them and your recipe look good and tasty so I will definitely have them as a side dish today

  • I agree with u, I never liked them either as a kid but, now I enjoy eating them my son who is a chief made them for us yrs ago wow yummy! �� Tfs

  • OMG ��I made this last night and I will never steam Brussels again these were delish�� and I was shocked didn’t think it would be nice but it’s going to be my go to I can’t say it enough thanks for sharing this Kevin they were out of this world………u get the feeling I liked them �������� just noticed the date u posted this am clearly late in finding this ��

  • Me poor Irish mother would boil the daylights out of any vegetable that was unlucky enough to be thrown down before her. For this reason me sister and I would sneak our brussel sprouts to our dog, Heidi, who loved them. Me mom would get all ranky if she saw us do this and scream “Eat them! These are good for you! ” My Dad would mumble under his breath: “Not the way you cook ’em.” Later, after she passed away, my Dad would steam them, add garlic, butter, sprinkle them with shredded Parmesan cheese and we loved them! Anyway, this recipe is a ‘must do’ pour moi!

  • I’m trying to get into cooking after realizing how terrible my diet has been during quarantine. I never knew you could fry things this way these tasted fantastic without needing a canola oil bath! Thank you!

  • I like Pan frying my brussel sprouts with butter, but I want to try something new and add this Berry mix of dried cranberries cherries blueberries strawberries and raspberries, but I hope that it gives it a sweeter flavor. I hope that this turns out well

  • Never liked them because everytime I’ve had them they were boiled and it didn’t have any taste and they were very soggy so I never wanted them but now I might try them roasted it looks good

  • It Tastes Good Just Boiled w Butter w a dash of pepper and salt but Yesssss Laura You are right!!!!! About this recipe!

    I love ALL your recipes, Thanks for saving my Tiny get togethers! And BBQ parties! ❤️ Love from CA

  • Thanks. I had something similar that was smoked brussel sprouts with my barbecue and they had some kind of Honey glazing and roasted beer nuts. This recipe looks just as good thank you

  • I love this video I done your subscribed share comment for you. please I am a new subscriber please for me subscribed share comment for me thank you

  • Those look amazing!! My husband has been trying to do in a pan and they just don’t come out crispy enough and kinda like that burnt taste I like!!! Lol!! Can’t wait to try this!!!����������������

  • A simple delicious recipe. I will make this tonight. I have 2 questions though. Do you rinse off the brussel sprouts before cooking? Will the water damage the leaves & come off? Also, do frozen sprouts work with this recipe? Love, love your channel. You are the go to chef for me:)

  • Why are all of these people tweaking I am sure that you eat a lot of bad things when you go to restaurants because if I’m being completely honest bad things are delicious LOL

  • Your Recipe is Identical to mine. I do not use Table Salt though. I serve them with Red wine Vinegar. Sometimes Lemon Juice. I eat Lots of Brussels Sprouts, & Broccoli. Garlic too.

  • Haircut looks okay. I’ve gotten so’s I tell them what I want and if I have to stop them, they don’t get paid! Works. I’ve had a lot of ‘free’ haircuts! Seems as though they learn one way and everybody is supposed to live with that!

  • @Keviniscooking Thank you so much for such an amazing recipe I actually prepared this for my family for thanksgiving as one of our sides and they loveddddd it so much ���� finger licking good thanks once again and shout out to you ��percent for this delicious recipe ☺

  • I gotta be honest, mah bruvva: I hope no restaurant makes their Brussels sprouts that way. Way too much oil, and def the wrong kind, as someone else pointed out. Those are some of the reasons that I eat 95% of my meals at home: so that I know what goes into each dish. However, I like your safety tips, IF someone uses your drowning-in-oil recipe. And as you can see, the mere mention of “blackberry-habanero” sauce drew beaucoup interest, which is a winner unto itself. Personally, I usually use a 50-50 mix of coconut and olive oil to cook with, as a saute [not as a bath] for the veggies. You are young, O Tadpole, keep learning, keep improving… and remember that for many things in Life: “Less is more.”

  • I made this today for my Italian room-mate and she loved it!!!! We ate all of them at dinner. It’s my first time cooking with brussel sprouts and it was fantastic! Thank you!

  • I’m roasting Brussels sprouts for dinner tonight, and I was looking for a way to add a little pop. This is just what I needed! (Except I’ll be using Korean ssalyeot instead of honey to keep it vegan.) Thanks!

  • Thank you… I will definitely try these… I usually just boil them until soft… I will do it your way… looks wonderful… I like all the ingredients….����������

  • i am someone who never cooks, butttt i made these brussels sprouts the other day and they were DECLICIOUS! and so easy to make! my mom wouldn’t stop eating them off of my plate! i felt so proud of myself for being to make something in the kitchen that isn’t just okay, but is actually scrumptious!! i found the recipe from your website and also watched the video for safe measure to make sure i understood before trying it out myself. i love the way you explained everything and i love the recipe itself! you’re a genius! can’t wait to explore your other recipes!!

  • I have looked all over your you tube video, I see no drop down arrow for cooking time, you tell us to cook the sprouts at temperatures but give no time estimate? seems like that would be an important direction on your recipe, also no measurement for honey balsamic mixture? good recipe but you leave too much to chance, I have been cooking for years and can figure it out, but a lot of your viewers will be lost.

  • Okay. I am going to try them today. We are preparing some pork chops in the crockpot. This will be a nice side dish.:) I liked your video and subscribed. Wishing you a Rocking Life!:) <3

  • Kev… high quality video! But do you realize you explain what you’re about to do, then explain again while you’re doing it? makes it a little tough to watch. Today’s viewers like more efficiency.

  • People who don’t like good old brussel sprouts… �� Get the f… Outta here!
    I absolutely love them… The smell of them with sugar when they’re boiling omg �� YUMMY YUMM YUMM ��

    This actually sounds good. Brussel sprouts W/ Garlic butter. ��

  • I do the same thing. With olive oil and butter and maybe a splash of wine. But I wrapped them in aluminum foil and just roast them in the oven they come out yummy entender then you don’t have to keep stirring them all the time.

  • Ah, stinky bitter little cabbages. One of the hard ones to make fit for eating. I’ll have to try it this way but I can hear the family groaning right now when I bring them home. If I can cook a beef wellington, I can do this…..As for the hair, pretend that you’re a football coach. I sported a flat top for 10 years when I was coaching a team, now I’m retired my hair is about 2 feet long, just like the beard.

  • Nice to see you’re very passionate about this recipe but too much oil! Not too healthy! Look yummy though I’m doing it sauteed with coconut oil

  • “I don’t like something that tastes like feet just as much as the next guy!”

    Lololol… Oh Laura… I have been watching you for years and years and I just adore you! Anytime I want to learn how to cook something you are always the first person I turn to. I search whatever I’m cooking with your name and you never let me down!!! It all started years ago with the stuffed mushrooms and I have been a tried and true follower ever since. I still use that recipe to this day and it is phenomenal!

  • OMG! THESE BRUSSELS SPROUTS WERE ABSOLUTELY DELICIOUS!! THE BEST I HAVE EVER PUT IN MY MOUTH! YES, I’M YELLING SCREAMING IT FROM THE ROOFTOPS! I just made these tonight and I went exactly by your recipe. After taking them out of the oven, (I had previously mixed the olive oil, balsamic vinegar and honey together) and then I poured the mixture over them. The Brussels sprouts caramelized right before my eyes! LMAO! I bought a huge bag of fresh sprouts and used half the bag all of this, was just for me. I ate two large servings and there was none left! I will fix the rest of the bag, tomorrow! THANK YOU so much for sharing your wonderful recipe. I really hope you see this comment. Honestly, I have never had such delicious Brussels sprouts! The vinegar/honey mixture really makes this recipe stand out! THUMBS UP! Beth:-) P.S.: I did cook these for 30 minutes, instead of the 20 minutes the recipe called for. I stirred them, half way through. Also, I grated a little fresh Parmesan cheese on top. This is going under my favorites.

  • Looks delicious! Most of my family would like this recipe. ��Loved seeing your little slippers because you’re The Stay at Home Chef. ❤️

  • This looks super…cannot wait to try as I love them really crispy as well. Now…provide us with your blackberry habanero drizzle. I’m game!

  • Ummm… I’m too busy looking at her. Ummmm… Was there cooking in this video? LOL…. Sexy………… Sorry Mr.Roasted Brussel Sprouts husband. Your wife is HAWT!!!!!!!

  • I never was one for much veggies.. But I liked cabbages… And trying not to be a baby in front a guy I tried them… Those mofos are like tiny cabbages… Crispy with salt pepper garlic and olive oil.

  • I love your style. I feel like you’re a friend I’ve known you for years. Cooking for 30 women at a homeless shelter in Ashland MA and needed a Brussel springs receipy and found your video. Keep it up, you are bound for success on Youtube! Thank you so much!

  • I’ve been stressing out watching this whole video. I was more focused on the handle of the pan and how close he is swinging around it. OMG ��

  • I also just made brusselsprouts taste better. Also used some sliced almonds. Just of curiosity, why do Americans pan fry with olive oil? In Australia we generally use sunflower oil or rapeseed oil. Olive oil is cold pressed and usually used with cold dishes like salads. Curious to hear your thoughts.

  • You recommended this video to me. I think I passed it by because I am not a fan of Brussels sprouts. Here, In front of the world, I am ready to commit to you… I< Dave Derminer, commit to the purchase, preparation, and eating of this dish. I hope I can make this a lifelong, commitment,Nakedface. LOL

  • I just made brussel sprouts yesterday. Mine were frozen though, and I cooked them with some bacon and red onion. Delicious! I’ll have to try them this way as well.

  • I just tried this Recipe omg its just amazing I ate all of them lol �� ��. I added lemon juice tho �� thanks! I has become my favorite veggie ❤️

  • Please, can I ask you, have you got jet black hair and blue eyes
    I’m asking because the combination is subposidly very rare
    The only other woman I know is Elizabeth Taylor.
    No offence ment and thank for the info I like Brussels
    Must try this one.

  • Canola oil…really…do you realize that is the worst oil to use….GMO..from the rape seed plant….that has a patent on it! Horrible for your health!

  • Thanks for sharing. I will try this however since I do not eat honey I am wondering of agave syrup would go nicely with this…hmmm ��

  • After watching 2 other videos on roasting Brussel sprouts yours is by far the best looking recipe! I’m subscribing. I’m gonna watch your lasagna video that someone commented on.

  • Those certainly look delicious! I am a lover of Brusel sprouts, Laura thank you for the recipe!!! I am going to try them just the way you cook them!!

  • I hated Brussels sprouts all my life, till I watched your video and I made it, omg, yes yes omg the best ever love it so much, now I am in love it with Brussel sprouts. Thank you.

  • Just my opinion, I think that the shorter cut makes you look younger. Speaking from a men’s stylist, I think that you should keep that cut. I truly feel that the longer hair looks a little dated, and the shorter hair gives you a fresh new look. Just food for thought……

  • I love brussel sprouts! I cant imagine anyone not liking them! But i dont like broccoli..lol..i use butter and brown sugar on my brussel sprouts….delicious!

  • First of all, Brian, you are FINE. �� Secondly, I love crispy brussel sprouts but always thought it was oven baked so mine always teetered on the edge of burnt. Gonna try this recipe tomorrow! ����������EDIT: I made it and they came out perfectly!!! This is the texture I’ve been looking for. I fried in vegetable oil and I tossed with garlic and a little lime juice. ��

  • Lol, funny to see other countries make ”something” from Brussel sprouts haha, that’s so not how we people in the Netherlands make them. We cut bottom,so the first leaves come of and then make a small cross in the root part, but that’s not necessary just how our grandparents would do it. Put them in
    lukewarm water and cook them in 10 min with glass lid, so they still have a bit of a bite. Heat another pan with olive oil or butter and put reasonable salt in, plus pepper on high heat for 1-2 min and you’ll never roast them again 😉 this goes very well with potatoes and carbonade flamande! The original dutch kitchen

  • I just tried your recipe with one variation. Instead of using traditional balsamic vinegar to finish it, I used cara cara orange white balsamic vinegar & it was fantastic! Your techniques, temperature & cooking time were right on the mark for my oven. This is a wonderful healthy dish. Everyone should give it a try.

  • I think your hair looks quite nice (handsome), but it’s true: you should get what you expect. I have been following a ketogenic-style diet, so am going to omit the honey. They won’t be as good, I know, but they’ll be good. I love Ortalli balsamic vinegar. Do you have a favorite? Thanks for the beautiful food! Thanks for making this very good video.

  • Easy n healthy recipies. Never me Donald or fast food which is fake food n will get you sick eventually.
    I want the WORLD to eat healthy n restore our God given health, no matter what level.
    Bob appitite!

  • Searing brussel sprouts on the stove like this is my favorite way to have them. I also like to drizzle some honey with a few other yummies and to the pan with them. Thanks for sharing your recipe!