So, I’ve attempted brussel sprouts a few times in the past few weeks and have reduced my experience to 3 conclusions:
1. The sprouts must be cooked until they are dark brown/black-burnt for optimal taste and flavor.
2. Roast at a high temperature (400 or 425 degrees F) for at least 20 minutes, but it could take as long as 40-45 minutes.
3. If you have difficulty recognizing a dark brown/black color or a general disability regarding following directions (i.e., steps 1 and/or 2 above) and accidentally take the brussel sprouts out of the oven too early, serve them, and realize all too late that they’re undercooked and flavor-lacking, simply chop them up the next day, sautee in olive oil, and throw them in with some sauce and gluten-free pasta (as I did above).
Here are some inspiration recipes for your attempts at roasting these tasty miniature cabbage balls:
Balsamic with coconut oil (great idea!)
Balsamic, red onions (optional hazelnuts)
With pasta (good for “do-over” sprouts)