Roasted Brussels Sprouts

  • PKcookin Posted: 11/13/12
    Worthy of a Special Occasion

    These are super sweet and taste like candy. They are good but I think the amount of maple syrup can be cut down. Also, a maple syrup with a little heat like habanero added to it might be good too. UPDATE. Made this again and switched it up a little. Probably violated the "light" part of cooking light in doing so but I think it was a little better. Omitted oil but added a little pancetta with the fat rendered in sauté pan. Used 1tsp maple syrup which made it less sweet. With the balance of pancetta could maybe do the whole 1 1/2 tsp of maple syrup.

  • karenfar Posted: 12/23/13
    Worthy of a Special Occasion
    Huntington Beach, CA

    Good but not great. The hazelnuts make it better but the sprouts need more flavor. I actually thought it needed more syrup.

  • MarcBrodsky Posted: 06/19/13
    Worthy of a Special Occasion

    Didn't have hazelnut, used pecans instead. Stirred every five or six minutes. This reminds me of Thanksgiving. Awesome!

  • samsonsay Posted: 01/08/14
    Worthy of a Special Occasion

    Pretty dang good and so very easy. My anti-veggie kid asked if he could have the last portion. That floored me. I tweaked it with a bit of salt and pepper on the sprouts before mixing in the nuts, syrup and oil.

  • pinkbadgers Posted: 03/27/14
    Worthy of a Special Occasion

    Made exactly as written and served to guests. Hit or miss depending if people liked brussels sprouts in general, but for those of us who do, loved it!

  • Donnag1407 Posted: 11/17/13
    Worthy of a Special Occasion

    Easy and delicious

  • SharonWilliams Posted: 12/26/13
    Worthy of a Special Occasion

    Used walnuts instead of hazelnuts.

advertisement

More From Cooking Light