Roasted The city Sprouts

 

How Science Can Make Brussels Sprouts Taste Good | Brussels Sprouts | What’s Eating Dan?

Video taken from the channel: America’s Test Kitchen


 

Air Fryer “Roasted” Brussels Sprouts -So Quick, Crispy & Tender

Video taken from the channel: White On Rice Couple -Todd Porter & Diane Cu-Porter


 

CRISPY ROASTED BRUSSELS SPROUTS

Video taken from the channel: NOT ANOTHER COOKING SHOW


 

The SECRET to CRISPY brussels sprouts

Video taken from the channel: Brian Frey


 

Garlic Butter Roasted Brussel Sprouts

Video taken from the channel: The Stay At Home Chef


 

Crispy Charred Roasted Brussel Sprouts With Balsamic Vinegar Recipe

Video taken from the channel: Simply Elegant Home Cooking


 

Honey Balsamic Roasted Brussels Sprouts

Video taken from the channel: Kevin Is Cooking


Toss with garlic and lemon juice. Toss the sprouts with olive oil to coat them well. Spread the Brussels sprouts out in a large cast iron frying pan or roasting pan in a single layer with plenty of space between them. Sprinkle generously with salt (at least half. Directions.

Preheat oven to 425°. On a large baking sheet, drizzle brussels sprouts with olive oil and season with salt and pepper. Toss until combined.

Roast until the brussels sprouts. Spread onions on a rimmed baking sheet, and roast until translucent, 15 to 20 minutes. Step 2 In same bowl, toss Brussels sprouts with remaining 2 tablespoons. How To Roast Brussels Sprouts: To make oven roasted Brussels sprouts, simply: Toss with oil.

You can either do this in a large mixing bowl or directly on the sheet pan itself — up to you. Arrange on the sheet pan. Spread the Brussels sprouts out in an even layer on your sheet pan.

Season with salt and pepper. Preheat oven to 400 degrees F. Cut the bottom of each brussels sprout off (about 1/4″ or less) and then slice in half lengthwise. Toss all ingredients and place in a single layer on a baking dish.

Roast for 25 minutes or until brussels sprouts. Roasted Brussels Sprouts With Parmesan. After about 10 minutes of roasting, remove the pan, and sprinkle 1/4 cup Parmesan cheese over the tops of the Brussels sprouts. Then, place the pan back in the oven to finish baking. Yummy, golden cheese will be waiting for you at the end.

Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet. Step 3 Roast in the preheated.

Put the trimmed Brussels sprouts in a roasting or baking pan. For easy clean-up, line the pan with parchment paper first. Drizzle the Brussels sprouts with a bit of oil and toss them to coat the sprouts evenly. Arrange them in a single layer.

Roasted Brussels sprouts are great inside grilled cheese sandwiches, cheese quesadillas and hummus quesadillas (just give them a few extra chops before. Preheat the oven to 400°F. Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brow.

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 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

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

ROASTED BRUSSELS SPROUTS WITH BACON AND PECANS While Brussels sprouts roast, cook 4 slices bacon in 10-inch skillet over medium heat until crisp, 7 to 10 minutes.

“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

While the sprouts are baking, cook the bacon in a large sauté pan over medium heat until crispy, then remove to a plate lined with paper towels to drain.

“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

Roasting Brussels sprouts in the oven typically takes about an hour, not including the amount of time needed to prep them.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

In a covered large saucepan cook Brussels sprouts in enough boiling lightly salted water to cover for 7 to 9 minutes or just until tender.

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!
by Connie Guttersen
Meredith Books, 2005

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

With this method, the Brussels sprouts are hard to overcook and retain a bit of snap along with the smoky, popcorn-y flavor from the grill.

“Zahav: A World of Israeli Cooking” by Michael Solomonov, Steven Cook
from Zahav: A World of Israeli Cooking
by Michael Solomonov, Steven Cook
HMH Books, 2015

Sprinkle in ¼ teaspoon of the salt and cook, moving and rearranging the sprouts occasionally and scraping the pan as necessary, for about 8 minutes, or until they are soft and shaggy.

“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

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

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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98 comments

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  • Such an underrated channel. Your production level is great and your recipes are always solid, keep it up! As far as a favorite Christmas movie I have to watch National Lampoon’s Christmas Vacation every year.

  • As always great vid and great content. Please keep it up as although I feel like we are on the same level of cooking ( judging by your vids ) I am continually learning from you and new techniques are very exciting to see. Quick question though. I live in a somewhat small rural town. Any advice for the agave or substitutes? Maybe I’ll throw some tequila in there! LoL jk

  • If you’re gonna go into this amount of detail, you might as well get an actual organic chemist with charisma (I know this is a bit of an oxymoron) to explain the chemistry. I promise there are entertaining organic chemists that will do a better job than “here’s the structure, and something happen but it’s good now”

  • 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 ��

  • this is probably the wrong way to cook brussel sprouts but we picked them up from the grocery store just for the fun of it and we started adding it in soups or chopped them up and added it to random dishes ahwjhwhd they’ve always tasted fine,,, fam always assumed its just like a babby cabbage, just somewhat sweeter, and ts actually pretty good,,,is this a proper way of cooking it whwhhwhwjdjd?

  • I tried this after watching this video, I can only say this is awesome. Never in my life had brussel sprouts so delicious and without bitterness…����

  • I have a variation on this as my signature dish. roast them just like you do, but i make up this sauce, 3 parts soy sauce, 2 parts chilli sauce (i like either siracha or piri piri but whatever your favourite is), 2 parts maple syrup, a good amount of minced garlic and ginger, black pepper, reduce it down on the hob until its syrupy, stir in 2 parts lemon juice and a dash of sesame oil, coat the Brussell sprouts.

    You can do this as a starter and garnish with radish and spring onion for texture, or you can make a radish, spring onion and pak choy salad to serve alongside it with some simple white rice.

    I also like to drop the seseme oil and the ginger, replace the maple syrup with honey, and replace the chilli sauce with strong english mustard, and serve this as a side dish at christmas.

  • 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.

  • 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.

  • @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 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.

  • 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.

  • 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!

  • I didn’t have them as a kid, but I had some roasted ones with a little bacon. It was great and I love Brussel sprouts. Also I don’t remember seeing a vegan eat Brussel sprouts lol.

  • My favorite Christmas Movie is “A Christmas Story”. Not a lot of People like Brussel Sprouts, I am not one of those people. This was s great and simple recipe.

  • 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 added my halved Brussels sprouts to a cold cast iron skillet, squeezed fresh lemon over, and heated up the pan to medium high. Once heated and lemon juice sizzling I added 3 T of evoo, lowered to medium, and covered it. BEST EVER Brussels sprouts. Thank you Dan!! Amazing recipe and is far superior to oven roasted or, gasp, boiled. Love the W-E-D? episodes!!

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

  • 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!

  • 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!

  • 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!!

  • Wow. I’m going to try this even though I have a brussels sprout story. When I was about 7 or 8 we had brussels sprouts one night for dinner (this is the early 60’s, before Mom discovered steaming veggies and pretty much everything was boiled). I had three of them on my plate but by the end of dinner I hadn’t touched them. Dad said I had to sit at the table till I ate them. Well, I just sat there and sat there till finally he came back to the table and told me to ‘just eat them.’ Of course I gagged as they were nice and cold by now and he said, ‘You’re not going to win an Academy Award ok? So just eat them.’ Never did learn to enjoy them, but I’ll give them another try done like this. Thanks.

  • 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

  • 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 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.”

  • 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.

  • 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:)

  • 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 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

  • 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!

  • I always liked brussel sprouts, even boiled with that slight bitter taste…idk it just never bothered me. Also my mom would boil them with a pinch of sugar to help minimize the bitterness.

  • I need some serious help. The last 4 times that I have done this technique the sprouts never cook consistently. I follow the recipe to the absolute letter so I zero idea what I am doing wrong. I mean, half of the sprouts didn’t even bown! This is driving me nuts because when it works, it works and when it doesn’t it seriously does. Not. Work!

  • My brother seasons them with salt and pepper and throws them on the air fryer for a few minutes. Even though he doesn’t know about the cutting-in-half technique, the result is quite a tasty snack. Small, salty, crunchy goodness

  • 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.

  • …you have a bread recipe? Dinner rolls can seem like a mundane item, but…if done correctly, people’s eyebrows raise when they bite into one! Fills out our Christmas dinner table menu, for sure!

  • 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 ��

  • 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

  • My dad used to say there were tiny Cabbage Patch Kids inside (I was an 80s kid) and so he would let out tiny screams as he ate them uncut. That actually made me want to eat them, but the taste always made me gag. Skewed, oiled, S&P on the grill, now I like them. I think I’m gonna like the trying out the stovetop method here just as much.

  • I will try these, maybe they will get me to like Brussels sprouts! I never liked them but probably because I never had roasted ones.

  • 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……

  • 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

  • Been cooking Brussel Sprouts for awhile now, and never with this amount of love, why wait to put the salt and pepper on after you have cooked it? Wouldn’t you want to season it before hand?

  • My dad would cook them every week. And boil them. Oh and the protein was liver and onions. Until just recently I’ve never wanted to look at another sprout. I’m still a liver hater. You got anything to make that better?

  • I have to say, I don’t like the browned ones. Even when done right. I like baby frozen, steamed, with lemon butter and parmesan cheese. Baby are way more tender.

  • Drop your favorite Christmas movie down below. Recipe here: https://www.notanothercookingshow.tv/recipes….20% off my gear (Code “ICANCOOK”) here: https://teespring.com/stores/snacks-merch…LOVE YOU

  • Modern brussel sprouts have had the bitterness bred out of them. So we’re no longer eating those nasty boiled baby beasts from childhood… “After van Doorn discovered the culprit behind Brussels sprouts’ less than ideal flavor, he began working with seed company Syngenta to discover older breeds of Brussels sprouts with lower levels of glucosinolate. Once identified, those older breeds were cross pollinated with newer strains that produce higher yields or have an easier time fighting off insects and common plant diseases. While it took years of trial and error, van Doorn and Sygenta’s efforts eventually yielded the milder, delicious sprouts that diners are more familiar with today. ” https://www.myrecipes.com/ingredients/why-brussels-sprouts-are-less-bitter

  • Made this, used honey and sriracha for the sweet-spicy kick. Deeeelicious!
    Much appreciate this and many other of your recipes, good sir.

  • 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.

  • 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’m sorry but 10 measures from the Nutcraker played perpetually in a loop is very irritating. The Brussels sprout recipe is sport on.

  • The Brussels sprouts you’re using are really clean… as sold in Europe, cleaning up the stalks and removing the outer leaves, before getting them cut up even, would be a major part of your prep.

  • 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!!!����������������

  • Never been a huge fan of Brussels Sprouts, but I’m certainly willing to give this one a try! FAVORITE Christmas show would have to It’s a Wonderful Life.:) Will your mom be cooking with you in the next video? SHARED

  • Alright man! I have to admit, Brussel sprouts are something I’ve only recently ventured into, I never had them as a kid. I am a pretty adventuress eater though and have eaten them a couple times recently when I have seen them on the menu. I think they have somewhat a cabbage flavor, which is what I expected from their appearance. Your recipe looks worth trying. Thanks for the video.

  • Anything has got to be great when it’s changing up the flavour of Brussel sprouts.
    Damn they are horrible.
    I grew up with mum boiling the crap out of them. Serving with butter and pepper. Yuck.
    I have never bought or eaten them since I left home at 18…��. I’m married now eith older children. Soo thats a fairly long time. I’ve also never inflicted them on my family. I think it’s too late to introduce them to my family now.

  • I love vegetables. As a child my mother never cooked brussel sprouts, broccoli, asparagus or anything interesting. Her idea of vegetables was a carrot, a parsnip and potatoes all cooked in a pressure cooker until they were mush.

  • Why the music at that level was thought to help, or was needed at all?
    It wasn’t in the background. Like to hear you, no music, please.

  • Man what a great recipe! Not many people like Brussels sprouts but you made them to where anyone will like them! I have to say that my favorite Christmas movie would be Polar Express!! I know, I am a kid at heart!

  • 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.

  • Your videos have ZERO energy! You talk too much and your videos are too long! There is no reason for a Brusssel sprout video to be 10 minutes long.

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

  • Can we have a video of how you’re cleaning your cutting board between shots, and maintaining it in general? Your recipes are great, but I’m in awe of the shape your board is in despite everything you’re doing on it.

    Thanks!

  • I’m going to try this really soon. I’ve always just cooked them in chicken stock which actually does work quite well. But what you learn with cooking is that browning =’s flavor.

  • I make them in the same way, great recipe. I add garlic and rosemary in mine, another combo is add Sichuan pepper and sesame oil. Great channel btw!

  • 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 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!

  • 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. ��

  • Just planted these in the garden, looking forward to trying this. Thanks. You continue to inspire me to color out side the lines.

  • Mom’s receipt was boiled whole… I can still taste boiled cabbage…yuk
    I may just get brave and try the pecorino and lemon juice…a splash of dry white wine

  • 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 do know many adults who have never liked Brussels Sprouts, but I have enjoyed them as long as I can remember (except when vegetables are boiled to death as others have mentioned).

  • What a coincidence! I cooked brussels sprouts for a friend who subsists on premade/frozen food. With a little oil, salt, pepper and garlic, it was amazing cooked right.

  • This dude is the best part of America’s Test Kitchen, this was so informative it makes me want to re-try cooking brussels sprouts in a skillet.

  • I guess I was lucky. I never had brussel sprouts until I was an adult. (My mother ruined other things for me as a child, like cooking peas to mush) Consequently, I had only positive brussel sprout experiences, but this will help me up my sprout game.

  • 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

  • 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!

  • Well Dan, your b sprouts looked great. I ordered them in a resturant a while back and they were left whole, broiled to burnt. It was very bad. I like b sprouts. But this so-called cook destroyed them.

  • I’m a big fan of your videos. Keep ’em coming! Would also be great if the recommended cooking instructions could be posted somewhere so that I don’t have to watch the video every time I cook. Thanks for considering.

  • 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 ��

  • I love them but they upset my stomach. I love this channel and the science behind cooking. Alton Brown started it all and I am so glad so many more cooks are science geeks.

  • I am after really crispy brussels sprouts. I had some at a restaurant two nights ago, and they were amazing. perfectly browned cut sides and super crispy outsides. I just tried replicating them, and they were good, but not crispy enough on the outside. Will keep trying with different oven temps and different amounts of oil. Anyone have any insight?

  • OMG!! I distinctly remember getting off the school bus a half block away from our house and having the Awful SMELL of Brussel sprouts hit my nose!! After which I would immediately go to our neighbor’s house to find out what they were having for dinner!! LOL That was in the 1960’s and still, just the THOUGHT of that smell is gag-worthy.

  • if you grew up in Asia, brussel sprout arent dreaded considering there are better recipes for it. unlike the normal Sanity draining orbs of PTSD to your childhood

  • 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.

  • As a Freshman in a private military school, a form of punishment was making us eat Brussels sprouts, whole Brussels sprouts. They were awful and until I saw this video, have never, never eaten any voluntarily. I think I’ll give them a second chance

  • 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:)

  • 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

  • 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!

  • 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!!

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

  • It now makes complete sense why I don’t like them… I don’t like any of the other veggies, broccoli, cauliflower, cabbage, in that family. Yucky.

  • 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!!

  • I’ve always loved sprouts I had when I was a kid, but my Mother was a great cook and she specialized in Asian (Indian specifically)food. So her method was very similar to the one presented here. And so that is how I have been doing it, with a curry sauce..

  • Brussel sprouts is one of the few things I hated as a child and still refuse to eat. I may have to give them another shot after seeing this.

  • Slice, saute in butter, salt, sear the faces, finish with lemon juice. Garlic powder helps too.
    (You want emerald green leaves with caramel browned faces. You should have just enough liquid to keep them moist. Conveniently enough I also learned this from the old tales of how much people hated brussel sprouts; I bought a bag of them one day and was determined to find a way to enjoy them. I started with boiling but accompanying with a thin sauce, it was good but lacking. I made a hash from them which was good but tedious to make. This was my 3rd attempt and since, its been my go-to if showing people how to cook them. Not one complaint to this day, im really glad others have pursued the same method c: )

  • I always ate my vegetables as kid; even the dreaded boiled to sh!t Brussels Sprouts. I grew up eating cabbage and pork soup so I guess I was used to the bitter cabbagey vegetal taste. Fast forward to when people started browning and roasting vegetables properly and I grew to love my veggies even more now. I’m a big fan of these Skillet Roasted Brussels especially with some crispy bacon, I could munch on a whole bowl to myself.

  • I loved Brussel sprouts as a kid, probably as they were always part of a roast which would have had gravy from the meat juices and thickened with gravox.

  • I once fell asleep with a plate of them because I refused to eat them. I was probably 5 or 6. I haven’t eaten another one since. They aren’t even allowed into my house. Vile food!