I think you're good to go. The last time we grew brussels sprouts we had aphids and did exactly what you've done. We probably eat way more bugs on our produce than we'd like to think.

Prosciutto...yum. Will you post your recipe?

Good brussels sprouts have tight leaves so you are probably fine. I always cut my brussels sprouts in half or quarters before roasting anyway which allows me to see any bugs or dirt inside. Maybe you could do that?

Thanks Chi. I did go ahead and roast them after I peeled off one more layer and all looked well. The sprouts are fairly petite at this point. I can't vouch for the recipe yet. I found it on the Sunset site;
Brussels Sprout and Prosciutto Skewers from Sunset

http://www.myrecipes.com/recipe/brussels-sprout-prosciutto-skewers

1 tablespoon olive oil
1 tablespoon maple syrup
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
24 small brussel sprouts (3/4 to 1 lb.)
4 ounces thinly sliced prosciutto
24 decorative toothpicks
1. Preheat oven to 450ð. In a large bowl, whisk oil, syrup, salt, and pepper to blend. Trim brussel sprouts at base and remove any leathery outer leaves. Toss sprouts in oil mixture to coat well. Line a rimmed baking pan with foil and put sprouts in pan in a single layer.
2. Roast, tossing every 5 minutes, until sprouts are browned but tender-crisp, 10 to 12 minutes total. Remove from oven and let cool 10 minutes.
3. Meanwhile, cut each prosciutto slice into strips about 1 in. wide. Gently wrap each sprout lengthwise in a prosciutto strip. Insert a toothpick into the base of each sprout. Serve at room temperature.
Make ahead: Prepare through step 2 up to 1 day ahead; chill, covered. Bring to room temperature, then proceed.

Happy Holidays.

Ivmadison,

My family loves sprouts, so I will be definitely be trying your recipe. Sounds so good.

I have another one for you. Got this off the Pioneer Woman, Ree Drummonds show. Tried this year and it was a huge hit.

Roasted Brussel Sprouts with Balsamic Dressing

Clean sprouts well and halve. Coat in olive oil and roast at 375 for about 20 minutes.

Dressing
3/4 C Balsamic vinegar
1 C sugar
1 C dried cranberries

Combine sugar and vinegar in sauce pan, bring to a boil. Reduce heat and simmer until slightly thick.

Drizzle over roasted sprouts, add dried cranberries and toss.

Enjoy

Darlene

I was going to suggest the Balsamic recipe but Prairie Rose beat me to it. We love it, it's delicious!

I learned something from this post, I didn't know to soak brussels sprouts for bugs. Oh well, a few little bugs won't kill us ;-)

Prosciutto wrapped sounds good. I would prep them, then pop them back in the oven/broiler for a few minutes before serving.
Just to give them a quick toasting/heating to go with a main course.
Bugs were most likely nibbling the outer leaves that usually fall off when you trim the stem end. Rare that they dig into the center. I usually look for holes...that would be a wormy critter.

Sleevendog, these little buggers were really tiny and didn't leave any discernible holes. I am confident that I got them all after quite a bit of work. I agree with crisping up the prosciutto just a bit. I was thinking the same thing.

Prairie Rose and Jasdip I'll file the recommended recipe in case I decide to have a new brussel sprout adventure.

Oh, and Katie, I hate to think how many buggy little things I consume in frozen broccoli, one of my favorite veggies.

At least broccoli worms taste like broccoli! (-:

I use frozen Brussels sprouts. They always work well for me.

I never knew about the itty bitty bugs before and since my eyesight isn't what it used to be I am most grateful for the info. From now on I'll be soaking those in salty water. I like to cut them in half and roast them in olive oil and seasonings, they get very sweet when oven-roasted.

But aphids are sweet. You could cut the sugar in half with the Drummond recipe if you leave the aphids on.

I made this for our Christmas Eve dinner last night.

Baby Brussels Sprouts with Buttered Pecans
Gourmet : November 2006

yield: Makes 6 to 8 servings
active time: 40 min total time: 40 min
ingredients
⢠1/2 cup pecan halves, cut crosswise into thirds
⢠3 tablespoons unsalted butter
⢠3/4 teaspoon salt
⢠2 pounds baby Brussels sprouts, trimmed
⢠1/2 tablespoon minced garlic
⢠1 teaspoon fresh lemon juice, or to taste
⢠1/4 teaspoon black pepper

preparation

Put oven rack in middle position and preheat oven to 350ðF.
Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.
Cooks' notes: ÷If you can't find baby Brussels sprouts, you can use 2 lb regular Brussels sprouts, quartered.
÷Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered.
÷Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.

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It's delicious and easy.

Sally

Here is a link that might be useful: Baby Brussels Sprouts with Buttered Pecans