Ina Garten’s Roasted Brussels Sprouts

(Last Updated On: October 10, 2011)

The following words bring a fear to the hearts of many people: brussels sprouts. Kids and adults alike run for the hills when the see these little green balls of slime being prepared. Like many green vegetables they have been given a bad rap because people just didn’t know how to prepare them right. If you overcook them, they fill the house with a terrible odor and their appearance is even worse. But if you cook them right, your taste buds are in for a delight. The best way to cook them may be to roast them. Leaving the water out of the cooking process will keep them from becoming a slimy mess. When you roast them, you add a nice caramelized flavor to those mini cabbages.

For my first attempt to cook brussels sprouts, I followed the Barefoot Contessa, Ina Garten’s instructions. It’s pretty basic, just oil, kosher salt, and freshly ground black pepper. Then roast them for 400 degrees on a sheet pan until perfection. She recommend 40 mins, I think in my oven it came out to be a little less. If you wish to see the full recipe, visit Food Network’s website. There is a video available for viewing.

The sprouts came out good. Simple and easy side dish. Ina says she likes her to be nice and salty, kind of like french fries. So a little additional salt at the table, is nice. The carmelization you get from roasting, counteracts the bitterness that sprouts can bring to your taste buds.

Recipe Grade: B+

3 Replies to “Ina Garten’s Roasted Brussels Sprouts”

  1. […] Since Brussels sprouts are in season around Thanksgiving, they make a great choice for a side. A great option would be to roast them. Try this recipe from Ina Garten. […]

  2. […] Brussels Sprouts | Click here for my review of this recipe Now this dish I have done on my own. It was the first time I ever cooked Brussels sprouts, so I […]

  3. […] Another thing that did not look appetizing on the plate were the green beans. They came straight out of a can, so they had that very un-fresh looking green color. It’s very frustrating when you go to a restaurant and you get canned vegetables. Frozen would even be a better option. I think often people overlook the side veggies. I try to make tasty vegetables to go with my meal. I don’t like just plopping something on the plate. If you are low on ideas on how to cook vegetables, try roasting them, that always brings out a nice flavor (try roasting Brussels sprouts). […]

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