Your Best Guide to Cooking and Eating The city Sprouts


You Will Never Cook BRUSSELS SPROUTS the same!

Video taken from the channel: Edgy Veg


Crispy Brussels Sprouts Two Ways..In The Pan & Oven Bobby’s Kitchen Basics

Video taken from the channel: FlavCity with Bobby Parrish


Why Are Restaurant Brussels Sprouts Better than Homemade?

Video taken from the channel: Internet Shaquille


Brussels Sprouts 4 Ways

Video taken from the channel: Tasty


AMAZING Brussels Sprouts (Seriously) | NSFW Cooking

Video taken from the channel: TylerTravelsTV –


How To Cook The Perfect Brussel Sprouts

Video taken from the channel: Scoff


How-To Roast Brussels Sprouts Clean Eating Recipe

Video taken from the channel: Clean & Delicious

In a pan: Bring a scant 1/2-inch salted water to boil in a large frying pan or saute pan. Add the Brussels sprouts, cover, reduce heat to medium-low, cooking until the sprouts are tender to the bite and the water has evaporated, about 5 minutes (depending on how crisp you like your cooked sprouts). Case in point: These two dozen plus recipes, which showcase our favorite Brussels sprouts cooking methods both from our site and from our favorite spaces around the web. Whether you’re looking for an easy one-pan meal, a simple weeknight pairing, or a Thanksgiving side that’ll wow family and guests, we have the Brussels sprouts recipe for you.

The myth of crossing sprouts. Food editor, Barney Desmazery, sets the record straight on the infamous old wives’ tale: ”Putting a cross in the bottom of your sprouts is time consuming and actually completely unnecessary as it makes no difference to the finished dish.” Fresh is best. Senior food editor, Cassie Best suggests: ”Look out for. Brussels Sprouts and Geography. The majority of our Brussels sprouts are grown in California, particularly the central coastal region, where the cool sea air creates ideal temperatures for the chill-loving vegetable.

Eating Brussels Sprouts Storing Fresh Brussels Sprouts. Their affinity for cool temperatures make Brussels sprouts good keepers. To roast, prep the Brussels sprouts with a little bit of olive oil, salt, and pepper. Spread the prepped vegetables on a baking sheet, then roast them in the oven at 400 degrees for 30 minutes.

If you decide to follow one of the recipes here, you’ll roast the Brussels sprouts. How Long to Cook Sautéed Brussels Sprouts. Sautéing your brussels sprouts is an even faster way to cook these bite-sized pieces of heaven.

Simply heat oil in a skillet. Add the brussels sprouts. Salt and pepper to taste. Cook for 6 to 8 minutes, or. Put away your sad memories of boiled Brussels sprouts.

Pan fry them in hot olive oil with garlic and onion, and they turn golden brown, with crispy edges and a sweet, nutty flavor that will become addictive. Broccoli, Brussels sprouts and cabbage: How your least favourite vegetables could be great for your health Cruciferous vegetables have been gaining popularity of late due to their probable cancer. 1 day ago · Eating Brussels sprouts can slash your risk of blood vessel disease by 46% (Image: Getty Images) News, views and top stories in your inbox.

Don’t miss our must-read newsletter. Broccoli and Brussels sprouts a cut above for blood vessel health Date: August 20, 2020 Source: Edith Cowan University Summary: New research.

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

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

here i use the grill as part of a multistep cooking process, grilling halved Brussels sprouts on a rack over charcoal to char their cut sides and then gently poaching them in the oven in olive oil and vinegar.

“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

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

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

NOTES To add bacon, cook 2 slices before you cook the Brussels sprouts.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

Here is one of the recipes he gave: cook and drain the Brussels sprouts.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

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

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

Alexia Lewis RD

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

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  • Brussels Sprouts are akin with green olives. Works of The Devil in equal measure. My dad once fetched home a jar of olives. Seeing him eat one was like watching a bull-dog chewing a wasp.

  • I’ve been eating brussels sprouts for thousands of years, and my secret trick is to criss-cross cut them. You make one cut about 1/2-3/4″ deep, then rotate the knife 90 degrees and cut the brussels sprout in half, so you do a shallow cut and then a full cut. It makes them cook faster and more evenly otherwise you can get too much sog factor on the top with undercooked bottom.

    And also bacon. For true next-level brussels sprouts, you always need BACON and ONIONZ.

  • Love Brussels, hate Parsnips, cooked it every way, roasted, with hoeny, with maple syarup, in a curry sauce, etc, still hate them!

  • How to know not to trust someone… when they say “I’m a vegetarian” or when they die their hair like a troll. It’s even more so true when you combine the two, and worse yet, when they call tufu ham������

  • 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 made the honey balsamic one yesterday and it tasted sooo good. But I used sesame oil, soy sauce and a little bit of pizza seasoning.

  • Hey Hey guys! I’m a young chef trying to get big on YouTube, I make quick & simple cooking video tutorials, have a look and subscribe please! ��������❤️❤️

  • to cook some new vegetables because I’m trying to stay on my diet I normally mess with kale mustard greens collard greens and spinach those are the main vegetables that I do daily and I know that I love and I love spinach you know I’m trying to do not eat no dairy no bread and I do chicken and fish every now and then beef

  • I’m not vegan but I came across yourcauliflower wings video and loved it! Definitely going to try it and I love Brussels sprouts can’t wait!

  • 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!

  • So nobody’s going to talk about the elephant in the room so I have to be the bad guy OK fine. This woman is finer than frog hair and I think she could take cat turds and make them look good. So I’m not supposed to notice that she’s ridiculously hot and just start talking about Brussels sprouts.

  • 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.

  • 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 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!

  • Mine looks so good. I just season them and fry them on a pan in a small amount of oil. Cook them a couple of minutes on each side. Done ✅

  • 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

  • If I have a big crowd.I boiled it first for 3 mins split in half and then put all the ingredients and then broiled it until brown Same and better.

  • Brussel sprout fun fact: One of the reasons for the recent brussel sprout renaissance is we’re using a new breed selectively bred by the dutch which is not as bitter as the 20th century mass produced brussels. Heard it in an npr special and just found the article.

  • Just made these tonight, I put the dressing on a couple minutes before removing from the oven and let it get some nice sticky caramelization. Great instructions

  • Love that individual burner you use! Please share that or a good one, since so many of us have flat top ceramic stovetops and are hesitant to use heavy cast iron on them…thanks��

  • I’m a middle child and I feel so seen. Also, my bs are bomb. My bf never liked them before we met. I make him Brussel sprout chips!

  • I fix them on the stove. I use browned butter and not ghee though. I’m not sure if the health benefits are different. I love Brussels sprouts now, and stock up on them when they go on sale at Aldi’s in the winter. I’ve said this multiple times, but I love your channel so much. You all are awesome!

  • Quick take this!

    ‘,::’ ‘:::::,’
    `,,´ ‘.::::,’ Happy Holidays,
    !_ _ _ _ _::::| �������� and good mythical
    !,·´¯`·,:::::! ������������ morning everyone! ��❤️
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    .·´:!`·. `·.:’, ❤️ ❤️
    .·´ `·.·´ `·,·’:::’,
    .·´.·::::’, I would appreciate IF you subed to me my goal
    !. `·.:::::::! this week is 1,000 subscribers!�� have a nice day:)
    `·-·-·-‘,’:::::,’! ��❤️
    ,’.:::·´ ‘,::,’
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    and this�� for your ����mom ��
    ( · ·)
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    ! ��finally ❤️
    at leas��t like this comment it’s�� very�� hard tho��

  • I love brussels sprouts. I cook then in a pan with onions and garlic and olive oil or use them in soups. Any food that has a long shelf life like brussels sprouts are goo for longevity.

  • You are my favorite ������������ Everytime I watch you I learn something and your presence is great!!! I feel like we are friends ����

  • 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 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 ��

  • Tried the balsamic one and the garlic one in the beginning and both of them nearly burnt to a crisp. Don’t trust the time on these. Also the balsamic one had way too much pepper in it and it could’ve done with a bit more honey. All in all tho, pretty good. Worth a shot:)

  • dude this guy is fucking amazing. just discovered this channel and I have zero regrets on liking every video and subbing. prime time cookin goin on here

  • I skip the sausage but make mine the same way. Also recently been tossing them in Kung pow sauce and topping with crushed peanuts. I love Brussels sprouts!

  • This is literally one of the worst music Tasty has ever used for the background of a video. Please hire people with better music taste.

  • I was surprised to hear people bake brussels sprouts at home. My way of prep was always trim, halve, toss into boiling water for a couple of minutes, drain, dry, and saute in olive oil while seasoning with salt, pepper, and garlic powder. I’ve never timed it but it can’t take more than 10 minutes.

  • Why does this man have a show he doesn’t even know the the difference between baking and roasting and his advice is season properly and cook at a high heat for shorter time so that they’re tender but still have a bite

  • My dad used to try to make me & my sister eat brussels sprouts, but he would boil them and we were like 6 years old so we refused. One day he threw a fit and said, “It’s just a vegetable! Even the animals will eat them!” and he tried to feed them to our guinea pigs. The pigs wouldn’t eat them either. I have never seen a grown man so enraged at tiny animals.

  • Roasted brussels sprouts are just amazing. Oil, salt, and sprouts go into the pan, toss around, and roast them hard for 15min until you get slightly black tips, then turn down and cook until soft. Eat with sour cream or korma. Awesome cold too, with sour cream of course..

  • Just made these and they’re ace! Had them with chicken cooked with lemon juice, tomato puree, garlic and red wine, and rice. Thanks for making me rediscover Brussels sprouts:-)

  • I never tried brussel sprouts because they get such a bad rep. until i realized that i never actually had one before…i bought a few to cook so lets see what side i take:3

  • 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

  • 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

  • Its like watching a boxer shadow boxing while cooking! I got a great workout ducking all the jabs and hooks she throws while talking! Workout complete!

  • Been going back to this video non stop but can’r be asked searching for the vinaigrette recipe bit so
    2TBS of honey
    2TBS of Balsamic Vinegar
    2TBS of Sherry Vinegar
    r 2TBS ofOlive Oil
    4TBS of neutral oil
    Salt pepper
    1 small shallot

  • So amazing! This channel is now my official trainer to keep me on track with keto… I can almost feel my health getting better just from watching…. And maybe refine my kitchen procedures… It’d be really cool if I could just open a bottle of olive oil without setting off the smoke alarm…
    P.S. I would love to see how natto would be made with the keto black beans that were in one of the other vids…

  • Don’t forget to rinse them off before you slice them so sand/dirt doesn’t get inside. Then make sure they are dry or they won’t be crispy when you cook them on the stove or in the oven.��

  • @internet shaquille
    I subscribed months ago but at some point was unsubscribed. Are you having a problem with youtube unsubscribing ppl from your channel? Weird

  • Brussels sprouts in the pan:

    Brussels sprouts in the oven:
    Macros for one pound of brussels sprouts cooked with 2 tablespoons of ghee/oil:
    435 calories

    29 grams of fat

    40 grams of total carbs

    33 grams of net carbs

    17.2 grams of fiber

    15 grams of protein

    my cast iron pan(burnt orange):

    my other cast iron pan:

    offset spatlua:

    oil splatter guard:

    metal sheet trays:

    oven safe gloves:

    mesh strainer/sifter:

    balloon whisk:

    microplane zester:

    olive oil dispenser:

    my pepper mill:

    pyrex glass mixing bowls:

    wood cutting board:

    the rest of my gear:

  • 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.:)

  • I have never seen this before and buttered Brussels sprouts are one of my favorite foods, but I do change one ingredient! I don’t like black pepper! I use white pepper or I use lime powder and you talk about a fantastic taste even the kids love them! But thank you for the newest idea on how to cook them!

  • Can’t help but think this is scraping the bottom of the barrel when it comes to presenting a “4 Ways” video. Cut in half and roast ’til almost charcoal × 3 or fry to a perfect charred blackness isn’t exactly boiled, steamed, mashed, roasted baked &/or, souped, is it?

  • Dude, you have made me a believer. I have been searching for the right way to cook brussel sprouts for months and all I end up with are these mushy or burned oven baked sprouts. “Just toss with olive oil and roast!” Yuck. But roasting in a cast iron pan until seared, then turning, is SO MUCH BETTER (and faster). Let me add my magical secret. After you’ve done all of the above, toss them in a bowl with a spoonful of caesar salad dressing. I learned this trick from a Hawaiian chef. You’d never know it was caesar and it adds just a hint of creaminess to these amazing little roasted morsels. SOOO GOOOOD <3 Thank you for sharing this recipe.


  • My husband grew up with a serious dislike for brussels sprouts but I made some in the oven and convinced him to try them. He loved them and asked for them 4 times last week.

  • Bobby, PLEASE do a video on jellys jams or preserves….I was on the Polaner All Fruit train but with natural flavors in the ingredients, looking for a better alternative

  • Did they can read mind….just when I thought that it would be great if they make a video on stinky brussel sprouts and here they are. You guys are great.

  • I love brussels sprouts, but didn’t as a kid because my mother would boil the devil out of them. Once I began roasting them it was a whole different story. I make them for snacks, or apps when entertaining, with a drizzle of chipotle mayo. They actually taste somewhat like popcorn!

  • and I just bought my brussel sprouts like on that stock on that thing and I’m going to do that today or tomorrow I’m going to make the brussel sprouts just like how you made them and I will comment to you about how it turned

  • I like to slice them and when they’re half done, add an equal amount of whole garlic cloves to caramelize along with them… add salt and a little water and the cover to steam a couple minutes before serving. They remain crispy and salty sweet but the centers stay moist.

  • I just can’t understand why a pretty woman like you would choose to tattoo your body and wave your tattoos in our face. I am sure you think your tattoos look great but own the road 15 years or so s they fade and the lines and the lines are not shape any longer you are going to wish you never got these dumb tattoos!

  • Well that looks real good! Never did like those “stinky bitter little cabbages”, but I WILL try this. And I do think that you are a lot more attractive than Jamie Oliver, if I may say so without some one jumpin’ up an’ down on me.

  • I toss mine in boiling/salted water for 3 min then brown them in a pan with olive oil and toss some butter and garlic in to finish em off.

  • Bless you! I’ve been googling for a recipe that actually yields restaurant quality Brussels sprouts and I’ve finally found the secret. Thank you!!

  • My mother bless her heart but she murdered Brussel sprouts never ate more than 2….I was hungry and put some in the oven once and dozed off quickly realized they were in there ran to the kitchen they were crispy and delicious best mistake of my life

  • Watching you butcher that brussel sprout stalk with a cleaver instead of a paring knife is painful man. Right tool for the job, every time.

  • Hey Hey guys! I’m a young chef trying to get big on YouTube, I make quick & simple cooking video tutorials, have a look and subscribe please! ��������❤️❤️

  • At 2:00 Can someone explain the reference in the bottom left corner when he says “if they were treated the way that most people do it to them”.

  • P p p p PFFF WHAT you don’t need to do all this shit for brussel sprouts! If people can’t make brussel sprouts it’s because they don’t know the first thing about cooking vegetables!
    Get a cast iron skillet and cook something like steak or bacon. If that’s not available use lard or oil. cast iron Skillet is perfect for sprouts. Medium heat, make sure it doesn’t smoke too much or at all if you can manage it. Throw the brussel sprouts in with salt and pepper. Mix in other stuff like shitake mushrooms, green onions, bacon, meat or whatever you want.
    And man don’t use the oven to cook vegetables, so unnecessary and doesn’t give the user any control. Vegetables come in all different size, shapes, moisture levels. You need that in a place you can see it to manage it. A skillet, cast iron skillet, is all you need.

  • Hi Bobby, I just found your channel, really like your grocery store shopping video, very educational, I start to read labels now. Since you are having a baby soon, can you post some video of baby food with very simple ingredients?

  • Speak for yourself! My brussels sprouts are always as good as the restaurant’s, because I’ve always used only this method ever ����

  • I adore brussel sprouts. I love them raw, I eat them just refrosted without cooking, I love them steamed or fried, but actually the less they’re processed, the more I like them.
    Unfortunately, they’re one of the most expensive veggies where I ‘live’, so I rarely ever get them.
    I tried growing them myself on the balcony in a large container, but there’s just not enough space.

  • Great share however using a fork along with that spatula would help cut down on spatter burns on fingers, palms Just saying lol I tried this share, cause I have the big brussel heads and love this way to crunch food
    And in spring I will grow these in between flowering plants close to building to help them maintain before January Right along with the purple kales that are great right into December to if grown close to buildings And Spinach can be grown in October and early spring

  • I love brussel sprouts and when my friends came to know about that they laughed!!!!! What’s bad…. just my tastes are little different….

  • My father used to say “it masks the awful taste of .” He served us kids sprouts gently steamed tossed with with liberal browned butter, salt, pepper, and garlic.

  • i have loved sprouts my whole life (50 plus years of boiled )
    recently just oiled em, salt, pepper, and chucked them in the roast tin with the other veggies…..5o plus years wasted,,,,,,,,,,roast is the way to go, those charred bits……….

  • Garlic salt and Mrs. Dash garlic and herb on them changes the game. Along with a lil smart balance. The other day, I was eating them out of the oven like chips lol. Get full and come back like 5 mins later to pop another one in my mouth

  • I just made them right now and it is so delicious!! Your recipes are very tasty, I have tried already 4 of them and was not disappointed at all. ����

  • Hice la receta y quedo espectacular ������
    Siempre iba a los restaurantes y me preguntaba como los hacían y gracias a este video ya me quedan bien!

  • You don’t like Brussel sprouts until ya 21, those are the rules, if you eat them before that you could die and you can’t be buried ever

  • Might it also be that the cultivated species of Brussels sprouts has been replaced with a less bitter variety in the last 15 years?

  • I’m late to the party and just saw this. Basically you confirmed what I had to learn after multiple batches.

    Also wanted to share that my favorite thing about your videos is I feel like as long as I had Brussel Sprouts I could roll into my kitchen and just make them with what you suggest. No need to watch it 12 times over or figure out some intricate thing I’m not doing. I watch a lot of YT cooking videos and I really feel like your brand of applicable cooking videos was something I’d wish I had in my 20s.

  • WOW and to think that I was scared to try it! My mother always talked about how bad it was. She cooked it and nobody liked it when she was younger, so she stopped. This recipe changed her mind. I’m going to try more vegetables that she discouraged me from.

    There was also a comment that said to add garlic powder and lemon juice so I did that as well. It was so good that I almost forgot that I was eating a vegetable �� it’s my new favorite

  • I love Brussels Sprouts. Here’s a fun fact for vegetarians, 99 times out of 100 there will be a protein source included in your fresh sprouts. Look real close during washing!

  • 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

  • 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 microwave my sprouts. They stay crunchy that way. I won’t eat them at restaurants because I don’t trust that they’ve been cleaned and inspected for bugs and whatnot. The same goes for mushrooms. I only eat these things at home.

  • You don’t have to roast them to get good sprouts. The outer layer has to be removed that takes a while. Don’t cut them open, they will be filled with water. Then you have to boil them ‘al dente’ just enough not too long, in salty water. Then pour some oil, salt, pepper and ground cumin over and gently move them around in the mix.