Brussels Sprouts Recipe (2024)

"Put the sprouts in a serving bowl and drizzle with vinegar"---where is vinegar on the ingredient list?

Wonderful mellow taste.
I roasted the brussels sprouts in the oven with olive oil, salt, and pepper instead of in a skillet. There was no good bread in the house for cubing, so panko crumbs were mixed in with the walnuts and garlic this time.

Picky, picky, picky. Personally, I'd use balsamic or maybe a good, mild red wine vinegar. I get the feeling that this is meant to be a general guide rather than a formal, hard-and-fast "recipe". Notice that there are no quantities mentioned. This is Mark Bittman's wonderful recipe-writing style that I love. Plant the idea, and let the cook run with it.

Spectacular as is. I used it on spaghetti with a bit of grated cheese. Wonderful main dish.

These are creamier and milder (less cabbage-like) than roasted sprouts but just as delicious. I turned this into a salad of sorts by adding a couple of handfuls of greens, a bit of diced onion, shavings of pecorino and just a bit more olive oil and (balsamic) vinegar. Healthy and 5-star good!

I used about a tablespoon balsamic vinegar mixed with a few drops of honey. I also changed out the white bread for Viking Bread. My husband loves this recipe so I it is now a regular at our table.

Added a splash of lemon ( as always) and hint of cumin. Perfect.

very good and fairly easy. sauté bacon & set aside, sautéed onion then mixed with bacon, 1 T EVO on b sprouts, 375 @15 minutes added bacon & shallot & chestnuts, /- 15 minutes more topped with breadcrumbs……very good

Cooked in 25 minutes @ 400 f to roasted perfection. Had them as a side with lobster ravioli and thought they’d keep my incorrigible cat Henry away. I ate in peace, then turned to the counter where I had put the remaining sprouts in a container to cool and Henry was chewing away on one.

Simple and delish. I only strayed from the instructions at the end by substituting tofu knots for bread to make the croutons (I have a carbophobic husband). Homemade vegetable broth gives the brussels a nice familiar lift, and cooking them like this in a skillet keeps the oven free for other things.

Forgot to crush walnuts. Used red wine vinegar 2-24-22

Did it with Panko. Great new way to eat Brussels sprouts especially with old aged balsamic vinegar

I used panko instead of bread, as someone recommended. Used fig balsamic w a little honey. Definitely a keeper.

Cook on med low x 20 min (rather than med). Careful not to over cook!

Dissolved a tablespoon of red miso paste in a 1/2 cup of water and added it to the Brussel Sprouts for the liquid. At the end, mixed in 1/4 cup of crushed macadamia nuts and a couple roasted garlic cloves. Delicious-

Used what I had...Halved sprouts, put on cookie sheet. Mixed 4 cloves of chopped garlic with walnuts and breadcrumbs. Tossed in with sprouts. Sprinkled with olive oil, salt, pepper. Roasted at 375 for 20 min.

Bittman to the rescue! I might not ever make sprouts by any other method. This works really well in a cast iron pan, whether on the stove top or in the oven. I love brussels sprouts anyway, but had spotty success just tossing with oil and open roasting because they get too dry and crusty sometimes. I actually stopped after step 1, added some salt & pepper, and called it a delicious side dish as is.

I used pecans and pine nuts instead of walnuts- worked really well. Could probably have cooked the Brussel sprouts for just 15 minutes- after a certain point, they get soggy and lose that beautiful, bright green color.

It really did need that oil at the end to make it all meld together. Next time.

I made these with fresh Brussels sprouts from our garden, it was heavenly! The bread crumbs and walnut/garlic added to Brussels sprouts is genius!

Excellent. I used a white balsamic vinegar and made the breadcrumbs from a really good whole wheat crusty sourdough from my favorite bakery. I will definitely make them again.