tag:blogger.com,1999:blog-15897188.post519314628378069045..comments2011-01-14T11:25:26.727-05:00Tiny Urban Kitchenhttp://www.blogger.com/profile/11228099508714697864noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-15897188.post-67084673357629904362010-07-18T16:24:55.898-05:002010-07-18T16:24:55.898-05:00This looks delicious...and I have some in my oven right now! Thanks for sharing your recipe and lovely pictures. YUM!Robynnoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-10835715921765774482010-01-25T14:06:47.942-05:002010-01-25T14:06:47.942-05:00I often toss in a sliced onion and some chopped up bacon, can eat the WHOLE pan,Kickassninjahttp://www.blogger.com/profile/02063177889553406326noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-40089662388331200892010-01-23T08:21:53.151-05:002010-01-23T08:21:53.151-05:00Oh, I love those crunchy roasted Brussels sprout &quot;petals&quot;! My favorite part! And I totally agree with your point about the salt. You do need quite a bit to bring out the flavor.carolynhttp://peanutbutterandjargon.comnoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-26629787430718190142010-01-22T12:48:10.274-05:002010-01-22T12:48:10.274-05:00This is how I do my brussels sprouts too--I think blanching really makes a difference. Yours look fabulous!Hungry Doghttp://www.blogger.com/profile/09176958081093165894noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-34844021737474272272010-01-22T00:15:34.194-05:002010-01-22T00:15:34.194-05:00Love it, in its simplicity. You make brussel sprouts look absolutely gorgeous!<br /><br />My favorite way to roast them is by tossing them in a mix of balsamic vinegar, gochujang (korean red pepper paste), maple syrup!sophiahttp://burpandslurp.comnoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-91792135665496129382010-01-21T20:52:19.895-05:002010-01-21T20:52:19.895-05:00One of my new favorites, roasted brussels sprouts. Your pictures look so beautiful.Sookhttp://www.blogger.com/profile/01448988111816850404noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-56517164510674492492010-01-21T11:29:24.161-05:002010-01-21T11:29:24.161-05:00just picked some up yesterday for unbelievable 0.50/lb! Will def roast them and try your technique.Ravenous Couplehttp://www.blogger.com/profile/12235615810314005456noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-56052444950521887622010-01-21T11:23:47.877-05:002010-01-21T11:23:47.877-05:00major yum! me too! they go down like candy -- i ended up growing my own this summer cuz i loved &#39;em so much last summer...Michelle Shoppedhttp://www.blogger.com/profile/08305971744806531535noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-10505313901634915742010-01-21T10:35:07.216-05:002010-01-21T10:35:07.216-05:00We do this all the time, but without the blanching. I like 425 for about 12 minutes myself, but I agree on the lots of salt.Marchttp://www.blogger.com/profile/07405366618437438781noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-1928532956201355542010-01-21T09:08:57.043-05:002010-01-21T09:08:57.043-05:00Ooh, I love roasted brussel sprouts too! It&#39;s too bad these never show up in my Boston Organics delivery. I&#39;ve never tried blanching first, but I&#39;ll definitely try that step next time!Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-26462207722333190972010-01-21T07:08:05.762-05:002010-01-21T07:08:05.762-05:00Great photos. I did a blog post a while back about these... definitely delish!<br /><br />:)<br />ButterYumButterYumhttp://www.blogger.com/profile/06497226806665401448noreply@blogger.com