Comments on: Roasted Brussels Sprouts (and also Broccoli and Asparagus)

By: Roasted Radishes « The Unconfidential Cook

Roasted Radishes « The Unconfidential Cook — Mon, 25 Jan 2010 19:40:12 +0000

[...] Why steam when you can roast? It’s no wonder Bruce and Emma wouldn’t let a single vegetable pass their lips when I was steaming everything. Whatever it was–broccoli, asparagus, cauliflower, carrots, Brussels sprouts–it was bland, relatively tasteless and, as Emma said, “gross.” Butter helped, but I figured that defeated the purpose and left off the pat. Then I made Ina’s Roasted Winter Root Vegetable Soup, and when I took the mix of carrots, butternut squash, parsnips and sweet potatoes out of the oven before pureeing I couldn’t believe their deliciousness. I may have been late to the game, but I started with broccoli–drizzled the florettes with a bit of olive oil, sprinkled with kosher salt, put in a 425 convection oven for about 15 minutes…and watched them disappear before my very eyes. Yes, Bruce and Emma ate them all. Now I roast everything, even peas. Check out Roasted Brussels sprouts (and broccoli and asparagus). [...]

By: Vanessa

Vanessa — Fri, 24 Apr 2009 20:48:33 +0000

My kid doesn’t have her molars in yet so she hasn’t had the pleasure of enjoying roasted vegetables. But my husband and I absolutely LOVE roasted vegetables. We started with brussel sprouts and moved on to brocolli, cauliflower, turnips, asparagus and carrots. We really enjoy this simple way of preparing vegetables.

By: Kim

Kim — Wed, 28 Jan 2009 01:31:35 +0000

Hi! This is Kelsey. I’m so glad you put this up, because now I can make it too! I can’t wait to tell you how it ends up. I’m loving your blog, it’s exactly what I need to take up cooking! Hopefully, I’ll see you soon!