Pretty darn good! Not as much flavor as I would have hoped, but definitely a nice way to prepare sprouts. Only change I made was to cut off the stem at the bottom and cut each sprout in half so they would cook better. The cut edge got nice and toasted in about 10 min, which really balanced out the sogginess. To achieve this, make sure all cut ends face down when you cover to simmer.

Reviewed On: Dec. 1, 2009

This was my first experience with brussels sprouts, and I loved them! This recipe has a salty/sweet/crunchy appeal that nicely complements the taste of the sprouts. Hubby didn't like them, but I am keeping the recipe to make for myself.

Reviewed On: Oct. 26, 2009

This recipe is ok, nothing special. I made some changes after reading reviews: before baking, I seared the pork until browned on all sides. I replaced 1 cup of the wine with 1 cup of beef broth, and added a bay leaf. The gravy was WAY too salty, maybe there is a low sodium packet out there. I will try making it again, this time I will sear the meat a bit longer, cook it for a shorter amount of time (the meat turned out dry and slightly tough) and will NOT ADD SALT. I will do anything to decrease the saltiness of that gravy. All in all, a decent recipe that needs to be tweaked to work.

Reviewed On: Sep. 29, 2009