I loved it, but family didn't care for the soft inside of the brussel sprouts. They commented on the "mushiness" just like some other reviews. I will try one more time and quarter the sprouts to get more surface area to brown. They did love the taste of the outside however.

Reviewed On: Nov. 21, 2009

This is an unusual recipe. I was hesitant but had to try due to a HUGE amount of sprouts out in my garden. You get tired of them boiled all the time. I am very pleasantly surprised however. This is very good as it stands, with the potential to be great with a few tweaks to suit our families taste. The boy had two helpings! I did make without the nuts, didn't have any at home. Otherwise, followed recipe exactly. I am thinking about swapping bacon for the butter and parmesan next time. Or maybe cheddar instead of parmesan? Shell pasta instead of linguine? Oh, btw I didn't separate the leaves out individually. I think you would have to have more patience than I do. I quartered them, cut the core out and just quickly pulled them into pieces. Much easier.

Reviewed On: Nov. 21, 2009

Family was skeptical, as we normally don't do anything with beans but make refried and chili. They liked this very much though. It is very easy to make. I did saute the onions to soften them and swapped out oregano for cilantro as husband can't stand it. Team with slow cooker carnitas and Mexican rice 2 for a good dinner!

Reviewed On: Nov. 12, 2009