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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Tibia

Cooking Level: Expert

Home Town: Fountain Inn, South Carolina, USA

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Reviewed: Oct. 29, 2007

Good flavor...even my kids ate them up.

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Sara B.

Cooking Level: Expert

Home Town: Ozark, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: Jul. 31, 2007

Yummy Yummy Yummy

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jonesin2eatwell

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Mar. 3, 2007

A nice change of pace for a side dish. I couldn't get the liquid to reduce enough, though, so it was still watery. I did add a tablespoon of cornstarch, as someone else suggested. Also, I steamed the veggies while the glaze reduced, then added it all together to the pan for a few minutes to coat the veggies with the glaze. Yum!

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XineRevelle

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Panama City Beach, Florida, USA

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Reviewed: Jan. 27, 2007

Really liked this combination. Didn't have any trouble getting the glaze to reduce. Cooked veggies crisp tender and blanched ahead of time. Reduced the pepper by 1/2 and it was enough. Glazed the reheated veggies all together and put in oven uncovered at 350 degreese for 45 minutes while I prepared the rest of my dinner.

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Kelli D.

Cooking Level: Expert

Home Town: Jamestown, Pennsylvania, USA

Living In: Skippack, Pennsylvania, USA

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Reviewed: Nov. 22, 2006

I made this for my family's thanksgiving dinner last year and they ALL loved it and wanted the recipe, even my uncle who is the world's pickiest eater! Thank you!

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Karin

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Reviewed: Oct. 25, 2006

I made this for Thanksgiving dinner because I love Burssels Sprouts and because I wanted a colourful dish to make the dinner look nice. I took the advise of several others and cooked the veggies a bit more than recommended. I also added some cornstarch (mixed with a little water) to the sauce to thicken it a bit. I would add more next time, as the sauce is still fairly "watery". Overall it was very colourful, extremely tasty and even the kids came back for seconds. It was even better as leftovers - I froze the leftovers and then we ate them a couple of weeks later after we were done being tired of turkey leftovers :) Overall a terrific recipe that I will make again and again.

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BONNIEBELLE2300

Cooking Level: Intermediate

Home Town: Niagara-On-The-Lake, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: May 13, 2006

excellent. It really added variety to the same old boring veggies i eat everyday. I boiled the brussel sprouts and baby carrots, until they were at a texture I would enjoy eating them at. Also, I used hardly any pepper, just a pinch.

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bizzie

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Reviewed: Nov. 11, 2005

Awesome, just too much pepper, and I like spicy stuff! Use pepper to taste, not just a measurement, really--it killed the recipe the first time I made it. I also steam the brussel sprouts and carrots instead of blanching them, worked perfectly! Otherwise, the sauce is perfect and yummy!

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Reviewer:

iocaine

Cooking Level: Expert

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Reviewed: Oct. 16, 2005

I didn't find anything special about this dish. Sorry

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Marion Bott

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Reviewed: Dec. 30, 2004

We severed this dish on Christmas Eve. I listened to an earlier reviewer and cooked the veggies closer to doneness I wanted them to be in the end and it turned out wonderful. (Also cooked them a day ahead) The sauce really compliments the brussel sprouts. I didn't think it did much for the carrots, but the addition of carrots did look pretty. I'll make this again, omitting the carrots.

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SAMMS

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Reviewed: Jul. 4, 2004

I made this for Christmas dinner and it was awesome! I'll make it every year as a tradition now.

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pippettm

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Reviewed: Feb. 1, 2004

This recipie turned my husband and I into Brussle Sprout lovers.Get the smallest ones you can find and chop the stem end down.Cut an X into the core area to prepare the sprouts. verna01

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VERNA01

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Reviewed: Jun. 16, 2003

We Loved this recipe! After reading the other reviews and making this for myself, I've come to this conclusion...When "blanching" your veggies, cook them until the are the tenderness YOU like. I cooked mine quite a bit longer than the recipe called for. When making the sauce, I did NOT add the pepper, at all. I figured that is something that could be added at the table to an individuals liking. If serving to guests, be prepared to share the recipe! This one's a keeper!

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HAMMHOCKS

Cooking Level: Intermediate

Living In: Naples, Florida, USA

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Reviewed: Mar. 22, 2003

I thought this was an awesome side dish! It made eating brussel sprouts a joy. It is not a thick sauce, kind of a sugary, thin, peppery sauce. I would make this for any company dinner not just holidays. Makes very good leftovers as well.

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JAK3G

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2002

I added roasted green and red peppers. Great for Christmas color.

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WHITSAIL

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Reviewed: Nov. 29, 2002

Top notch. Served it at our church Thanksgiving dinner and didn't have too much to bring home. Thank you for you great site where people can share their family recipes. GinnyW New Jersey

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GINNYW

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Reviewed: Nov. 29, 2002

This is a really nice twist on two great vegetables. The second time I mad it my glaze was more like a sauce. I'll have to play with it to see what I did wrong. Leftovers are wonderful.

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JENBOUCHER

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Reviewed: Nov. 28, 2002

This looked lovely in the dish on our Thanksgiving table, but it was disappointing. The glaze was thin and scanty, and the vegetable were not nearly cooked enough, according to the recipe times, especially the brussels sprouts. With some changes, this could be a pretty good recipe.

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Joan

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Reviewed: Aug. 22, 2002

This was alright, the glaze was good, but not what I expected. I thought that the glaze would be a bit thicker. Maybe I'll tinker around with it next time. We love those sprouts & carrots! Thanks for the idea Christine!

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