The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 24, 2009
My husaband could not stop telling me how awesome these were. Both my 5 year old and 3 year old loved them. The taste is so gourmet restaurant quality but so easy to do. I used homemade veggie stock.
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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 23, 2009
I really liked the glaze created for the carrots and sprouts. I cooked it to less than half since i knew the veggies would add a lot of water. They did and I cooked that down some too. It was really good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 15, 2009
This recipe is simple and tastes wonderful. I served it at a church function and even the kids would eat their sprouts.
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Cooking Level: Intermediate

Home Town: Stratford, Ontario, Canada
Living In: Brussels, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 9, 2009
I was looking for something different to do with common veggies that my family would like. This recipe is easy and tastes very good. The fam is not a huge fan of brussels sprouts, but I really like them and green beans and broccoli are getting so repetitive. I will put this in my regular rotation since I didn't hear any major complaints from the teenagers and they both did eat them.
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Cooking Level: Expert

Living In: Murrieta, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jul. 1, 2009
I really liked this recipe although it was difficult to do. I would definetly use the smallest brussel sprouts you can find as others had suggested. The ones i already had were larger and they took a lot longer to cook. I will definetly try it again though with smaller sprouts.
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Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 16, 2009
Yummy! A nice way to have brussel sprouts. I agree that volume of chicken stock can be reduced. The sauce takes much longer than 7 minutes to reduce.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 15, 2009
Made it as part of our easter lunch, and everyone enjoyed it.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 7, 2009
This recipe is needlessly complicated, so I read the other reviews first and simplified the process. Great flavor though.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 3, 2009
Followed the recipe but the veggies did not turn out with a true glaze and we found the flavor very disappointing. I will not try making this again.
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Cooking Level: Intermediate

Home Town: Grant, Michigan, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 23, 2009
yummy! Randy and Chris liked this alot
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 7, 2009
Very good! I didn't do it w/ brussel sprouts...didn't have any. I turned the heat up to boil the liquid away and the carrots turned out perfect! We will see what the kids think!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 4, 2009
I made this for Christmas dinner and it was a smashing success, the bowl was the first one gone. This recipe does a great job of enhancing the flavor of these veggies, without overpowering them. Mildly sweet and yet savory as well, these recipe I plan to make throughout the year.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Oregon City, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 31, 2008
I love brussel sprouts any way you cook them, but it was nice to find something a bit different. I opted not to add the baby carrots so really I am rating only the sprouts.Some reviewers said there was too much pepper, obviously that is a personal opinion as I was tempted to add even more next time. It is important if you have cut the sprouts up to drain them well before adding to glaze. Leaving them whole reduces the amount of water that they collect, but they then would need a longer cooking time. I did not put them in a ice bath either since I was cooking them just before serving. I will be making these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 18, 2008
This was really good. I could have cooked the brussel sprouts longer. The carrots turned out perfectly and were most delicious! This dish looked very nice and colorful on the table. Thanks for the recipe. It was a winner at Thanksgiving and I will make again for Christmas.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Aug. 28, 2008
These were awesome! I left out the brussels sprouts because I didn't have any on hand so there was extra glaze which I saved for later use. Great recipe-friends loved it!
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Cooking Level: Intermediate

Home Town: Hendersonville, Tennessee, USA
Living In: Madison, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 1, 2008
Amazing!!! I cooked the carrots and BS together, I just added frozen BS and shut off the heat when the carrots were done
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Cooking Level: Intermediate

Home Town: Flint, Michigan, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 24, 2008
Wonderful recipe. I used frozen baby brussel sprouts and even my two year old liked them! My husband likes really sweet carrots so next time I may add more brown sugar. Enjoy!
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Cooking Level: Intermediate

Home Town: College Station, Texas, USA
Living In: Frisco, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 23, 2008
I just made this recipe and fear it will not make it till dinner time (I keep "testing" the sprouts!). I did a couple of minor enhancements to adjust the flavor to my taste - used only a teaspoon pepper but added a "scoop" of dejon mustard and a couple splashes of balsamic vinegar when making the glaze.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 19, 2008
This is an excellent recipe. My boyfriend is so picky and he even gobbled it up. This was made for both Thanksgiving and Christmas this year. The only change I made was that the pepper was too strong so I lessened the amount. Everything else was the same.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 26, 2007
This wasn't anything special. I too halved the recipe. i kept adding more brown suagar to get a better glaze but it never did glaze. This recipe didn't go over very well for Christmas Dinner. Not enough flavor.
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Cooking Level: Intermediate

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