Roasted Brussels sprouts from Cook's Illustrated Annual Edition 2011 (page 10) by Cook's Illustrated Magazine

  • Brussels sprouts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on December 12, 2019

    This is my husband's favorite way to eat Brussels sprouts (I'm not a fan - more for him!). The sprouts both cook through and get caramelized on the outside. My husband likes them to be more tender than they get to be if I follow the recipe, so I now do the under-foil cooking stage at 450F for a longer period of time than specified in the recipe, then remove the foil and turn up the temperature for the last stage. Making a half-batch in an aluminum 9x13 pan has worked well. [Cross-post for Annual Edition/Magazine.]

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