Reviewed: Nov. 2, 2009

I loved these veggies! I used 3/4 a bag of baby carrots, and about 1lb of brussels sprouts. I also cut the butter in half, abut 3 Tbls. Yummy!

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serena shultz

Home Town: Mankato, Minnesota, USA

Living In: Fortuna, California, USA

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Reviewed: Nov. 1, 2009

A nice alternative for Brussels Sprouts. I think how long you blanch the veggies is all a matter of opinion, and the glaze can turn out more sauce like than glazy (though I think it complemented the carrots better than the Brussels sprouts- contrary to a previous reviewer). I added green peppers like another reviewer suggested and they provided a nice little pop of texture and flavor. I put pepper on half afterwards and really didn't notice much of a difference.

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coloradokd

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Reviewed: Oct. 31, 2009

The glaze overpowered the natural goodness of the brussel sprouts and carrots. The chicken broth's flavor was most of what could be tasted and the sugar didn't add very much to the flavor. I don't think I will use this recipe again.

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Rebekah

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

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Reviewed: May 11, 2009

husband AND kids give this a thumbs up. I used a little less vinegar than recipe called for and since we live at high altitude, I cooked all just a bit longer. Thanks, again even the kids liked it.

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mom2twins

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Reviewed: Jan. 25, 2009

This is the best brussel sprouts recipe ever! It has become a staple for Thanksgiving and Christmas dinners, not to mention, that special dinner treat for my husband every so often. The only thing I tweak, is I add the brussel sprouts and carrots to the brown sugar glaze at the same time. I cook it all together about 8 minutes. It lends itself to the perfect blend of taste for both veggies. Definitely a keeper!

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momhops

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Reviewed: Jan. 20, 2009

My favorite brussel sprout recipe yet! Did not change recipe at all. Thanks!

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carmiand

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Reviewed: Jan. 18, 2009

Soooooo good!!!! I will make this again and again. Even my 4 year old was crazy about it.

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Deanna

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Reviewed: Dec. 5, 2008

ok, but a lot of butter, for a sauce that really wasn't that great. You could probably make the same thing with half the butter adn get the same results

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purplegremlina

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Reviewed: Oct. 30, 2008

The glaze was good. I however resorted to frozen brussels because my store did not have any fresh. I don't know if it was because of the moisture in the frozen product or because I boiled them... but, the brussels were water logged and did not pick up the sauce at all. Next time I will buy fresh and steam them to avoid the water problems.

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toothpkr97

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Byron, Illinois, USA

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Reviewed: Sep. 2, 2008

I have to give this just 3 stars because I didn't care for it, but my husband liked it. He wasn't overly excited about this new dish as he is with some others that I put in front of him. I will say he is always willing to try the new stuff & lets me know yes or no. I really didn't enjoy making this so he probably won't get it again. Sorry Honey, I just gotta enjoy cookin' it. I made it just as written, but only made half the recipe.

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SHEILA

Cooking Level: Expert

Living In: Burlington, Kentucky, USA

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Reviewed: Jun. 7, 2008

I thought the glaze on this really went well with the carrots. My husband doesn't like cooked carrots, and he thought they were nice. I couldn't tell that it did much for the sprouts, though. I think next time I make this I will just make it with carrots, and will do the sprouts separately.

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Jennifer

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Reviewed: Mar. 9, 2008

Every year for the holidays I try to make a new side dish for my family to try and this year I went with this recipe and it turned out to be a hit. We all loved this recipe and now I make it all the time, it never gets old.

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Melody

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Reviewed: Feb. 5, 2008

I don't eat brussel sprouts...but my fiance does! He liked this dish quite a bit. I liked the carrots a lot! I also added green beans. The brown sugar really makes it yummy. Next time I will boil the sprouts a bit longer, as they were not tender enough so I microwaved them for 1 minute then boiled them again in the sauce. Perfectly done!

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KanDrew

Cooking Level: Beginning

Home Town: East Hartford, Connecticut, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Dec. 27, 2007

way too much pepper

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Lucky Mom

Cooking Level: Expert

Living In: Burlington, Ontario, Canada

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Reviewed: Dec. 27, 2007

Very good, even for those who aren't huge fans of Brussels Sprouts!

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Dec. 24, 2007

I have made this recipe several times and everyone just loves it. The only thing that I changed is to only use 1 teaspoon of pepper, it is just great!

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Sheila N

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Reviewed: Dec. 4, 2007

I have always hated brussels sprouts since i was a kid because they were so bitter. things change as you grow up. So I figured I'd try it again. holy cow! This recipe was awesome. Triple the recipe, you'll eat most of them before they are served. they come out super yummy. and don't worry, you can't use too much butter. :)

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yumyumdrop

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Reviewed: Nov. 24, 2007

Being a Vegetarian, I used vegetarian broth and 1/2 tsp of Lemon Pepper based on other reviews of too much pepper. I cooked my fresh carrots, then added my frozen broccoli with it till tender. I transferred to a pan where I added the broth mixture. This cut my cooking time greatly. Very good dish! Will make again. I enjoyed the tint of sweet.

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