Comments on: Roasted Brussels Sprouts

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 24 Jul 2026 16:12:00 +0000

In reply to Dayna. I'm so glad you loved the Brussels sprouts, Dana!

By: Dayna

Dayna — Sat, 18 Jul 2026 23:56:18 +0000

Roasted mine for 20 minutes and they were perfect. Cut-side down and tossed with olive oil and crushed garlic beforehand. Nothing burned just got beautifully charred around edges. Thank you Love and Lemona.

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 18 May 2026 18:27:05 +0000

In reply to George. Hi George, I wonder if you used enough olive oil or if they could have baked a little longer.

By: George

George — Sun, 17 May 2026 22:27:36 +0000

Did not come out great. Probably missing q step in the instructions… microwave for 3 minutes beforehand. Pretty dry and hard in the middle when made as instructed.

By: Christina Shoppell

Christina Shoppell — Fri, 15 May 2026 18:11:05 +0000

I’ve been experimenting with roasted brussels sprouts after my son-in-law made them for me and I love them. I found for my taste that I quarter the larger sprout heads. What everyone below seems to be calling “mushy “I actually think of as creamy. And I always try to get my roasted brussels sprouts to have that lovely creamy interior, and crispy leaves. The leaves alone when salted and roasted and slightly black are like super light potato chips.

By: Tony101

Tony101 — Fri, 27 Feb 2026 01:12:32 +0000

In reply to Sabrina.

Mine were blackened and mushy after 20 minutes at 425. I’ll try 15 @ 400 next time.

By: Debbie

Debbie — Wed, 04 Feb 2026 19:45:51 +0000

Thank you for this recipe!!!!

By: Joe

Joe — Thu, 29 Jan 2026 02:58:08 +0000

In reply to Kim.

Made exactly as directed and the family loved them. They were very flavorful and complimented our pork chops. Thank you. 425 is not too hot for EVOO, especially just a drizzle to coat.

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 12 Jan 2026 21:11:25 +0000

In reply to Melissa. love that idea!

By: Melissa

Melissa — Sat, 10 Jan 2026 15:45:02 +0000

I always preheat my baking sheet, so when u put the sprouts on they immediately start to sear. And I only cook them for 10 to 12 minutes so they are still kinda firm. Nothing worse than mushy sprouts😄