Comments on: Brussels Sprouts, Many Ways

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 30 Mar 2022 15:41:32 +0000

In reply to Susan. I'm so glad you've been enjoying the recipes!

By: Susan

Susan — Tue, 29 Mar 2022 14:48:59 +0000

You are unbelievable. I have both your books and use them all the time. I anxiously await a new one.
Your sense of taste and adventure take me on mouthwatering journeys.
Thank you!! and keep it up! lol
sue

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 29 Dec 2021 00:09:07 +0000

In reply to Barbara.

Hi Barbara, you could make this pasta recipe and put roasted Brussels sprouts on top: https://www.loveandlemons.com/spaghetti-aglio-e-olio/

By: Barbara

Barbara — Tue, 28 Dec 2021 20:35:28 +0000

have you ever served over pasta? wondering what you would do to create a bit more of a sauce…olive oil & garlic? some of the pasta water?

By: Bill FOSTER

Bill FOSTER — Tue, 29 Jun 2021 22:53:12 +0000

Have you tried toasting farro grains in a stovetop skillet, stirring occasionally, until they are fragrant? Then cook them as you suggest.

By: Beth

Beth — Mon, 09 Dec 2019 16:04:21 +0000

So simple, but SO delicious! I made the lemon-thyme parmesan version and they were wonderful.

By: Heather

Heather — Fri, 08 Nov 2019 01:12:07 +0000

Omg. So delicious. Thank you!!

By: Sabrina

Sabrina — Sat, 26 Oct 2019 22:18:26 +0000

love all of the Brussells recipes,, thank you, and yes, sheet oan is definitely the way ro go

By: Susan

Susan — Thu, 24 Oct 2019 16:10:18 +0000

I fell in love with Brussels sprouts when I learned to roast them, quite a few years ago now. I usually just do them with olive oil and black pepper. But your recipe sounds intriguing. I’m not sure I have the patience to make sure all the cut sides down, though…