Grammy's Kitchen · Roasted Brussels Sprouts · Roasted Brussels Sprouts
One of 50 roasted brussels sprouts recipes we measured
It ranks #1 of 50 for flavour depth among the roasted brussels sprouts recipes we compared. 80 cooks on www.lecremedelacrumb.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 50.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 5% |
| salt | 1% | 0% |
| aromatics | 1% | 0% |
| sweetener | 12% | 0% |
| acid | 35% | 0% |
| protein add | 5% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 24 ounces (1.5 pounds) fresh Brussels sprouts |
| 41 g | 3 tablespoons olive oil |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon pepper |
| 3 g | 1 teaspoon garlic powder |
| 33 g | 1/3 cup grated parmesan cheese (the kind that comes in the shaker) |
| 239 g | 1 cup balsamic vinegar |
| 85 g | 4 tablespoons honey |
| 2 g | 1/4 teaspoon salt |
| 1 g | 1/4 teaspoon garlic powder |
Method: 3 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These were delicious, thank you for the recipe. I made them for someone who didn't like brussel sprouts, having grown up on boiled sprouts with American cheese slices melted over them. : ) She was pleasantly surprised at how much she like these!” — a cook, 5.0★
“I made a half recipe and these turned out amazing. My glaze never really thickened up but it still tasted great. Will definitely make these again” — a cook, 5.0★