Reviewed: Nov. 27, 2005

Very good Holiday side dish. Easy to prepare. I actually used frozen baby brussel sprouts, and they worked fine.

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Leah

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Reviewed: Nov. 23, 2005

Very good!I wish the sauce would have thickened like a glaze more though, otherwise it was tasty!

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Krista O.

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Oct. 12, 2005

Just OK. I felt like the liquid didn't thicken up the way I wanted it to, even though I gave it plenty of time.

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susan

Cooking Level: Expert

Living In: Springfield, Illinois, USA

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Reviewed: Oct. 4, 2005

Over all this was a great recipe. The only thing I change when I make it is the amount of pepper. There was just way too much pepper for me.

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ANJELICSONG

Cooking Level: Intermediate

Living In: Paris, Tennessee, USA

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Reviewed: Feb. 15, 2005

We thought this was good. I took the advice of one reviewer to save a little time. I threw the carrots and brussel sprouts in the steamer while I started the sauce. After about 10 minutes I added them into the sauce. The brussel sprouts actually needed a little more time as they were a bit on the crunchy side, but still good. Oh, and I added fresh sliced mushrooms just because I had some on hand that needed to be used. They were great in this! I put them in the steamer the last 3 to 5 minutes or so, then into the sauce with everything else. Carol

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Carol

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Reviewed: Feb. 10, 2005

Great! Will definitely make again. A little spicy though, but very good.

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YOKLEY

Cooking Level: Intermediate

Home Town: Muskogee, Oklahoma, USA

Living In: Monument, Colorado, USA

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Reviewed: Dec. 24, 2004

Tonight for Xmas eve dinner for 10 adults and small kids, I mades several side dishes from this site -- this recipe being one of them. This was the only 'blah' dish, and was disappointingly NOT glazed, and not special at all. I tried to follow other reader's suggestions to use less broth, and more sugar, and to ensure the mixture was reduced properly, and did all these things, however the veggies were NOT glazed. I do not suggest you try it. Sorry.

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ANTHI

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Reviewed: Dec. 13, 2004

This was an easy and great dish to make. It's my favourite brussel sprout recipe ever!!! I just made it simpler by boiling baby carrots and frozen brussel sprouts together until the carrots were cooked (it helps to get most of the bitter taste out of the brussel sprouts if you like them but not love them), then i just added it to the sauce and put the mixture into a deep dished baking pan and let them glaze for a bit on low in the oven.

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CCRUISE

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2004

This is an outstanding recipe. My kids will now eat brussel sprouts. I will continue to make these veggies. The only thing that is absolutely necessary to follow is the reducing of the sauce. When putting the brussel sprouts and carrots into the sauce, the amount of liquid increases. So be sure to wait until it is reduced enough.

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WIGGYBABS

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Reviewed: Jan. 29, 2004

This recipe turned out great. However, the original directions were slightly confusing and way more time consuming than need be. I steamed my carrots and brussel sprouts for 10 minutes while the sauce ingredients were coming to a boil. I then placed the veggies into the sauce and stirred gently while boiling for a good 5 minutes. I let this simmer for maybe 10 minutes inorder for the glaze to set in. Turned out fantastic!

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BOOKCHICKADEE

Home Town: Landover, Maryland, USA

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Reviewed: Dec. 25, 2003

My guests loved this today, made to accompany Rita's Sweet Holiday Baked Ham (this site), another great find. I like to prep ahead to avoid chaos at the 11th hour, and this was perfect. I prepped then steamed the veggies until al dente the day before, plunged them in cold water, then put them in a ziplock bag. In the early a.m., I made the glaze and was pleased with it reducing perfectly in about 10 minutes. Later, I simply reheated the veggies in the glaze and they were great. I only used a dusting of pepper. The glaze is thin, but that's the way it should be ... flavorful, but leave the candy coating for desert! A definite keeper. Thanks!

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claudygirl

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Reviewed: Dec. 4, 2003

One word: DELICIOUS! I'm a novice at cooking but I know good food and this was it! It's simple, quick and yummy. I wish I could attach a picture because the expression on my husband's face said it all. Thanks for sharing!

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SANDRUNIA

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Reviewed: Apr. 20, 2003

YUM. I forgot to add the pepper, which was probably a good idea. I was in a hurry to dress up a ton of carrots and brussel sprouts. This was perfect. I threw mine in the oven for about a 1/2 hour on warm as we were preparing other things, which made the sauce more of a glaze. Not too sweet.

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Vex

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Reviewed: Feb. 15, 2003

I made this with a few revisions. I only added about 1/2 of the chicken broth (to give it a more "glazed" consistency), less pepper and more brown sugar. I also added grated orange peel. Wow, it was fabulous! Made it for company and they raved about it - every ounce of it was eaten.

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LAURA-ANN

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Reviewed: Dec. 24, 2001

The glaze was too thin.

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JENJJ

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Reviewed: Dec. 19, 2001

Delicious-served it with Roast Pork with Maple and Mustard Glaze and Bella's Rosemary Red Potatoes. My father-in-law couldn't get enough of these.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 26, 2001

Am I the only one that thought that 1 tablespoon of pepper is WAY tooooo much? It was so spicy that it was almost inedible. I needed to add many things to tone down the pepper. I was wondering whether it was a mistake in the ingredients. Sorry, but I wouldn't make this again.

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AMYANDTODD

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Reviewed: Nov. 21, 2001

This was pretty good. i just used carrots, but it was still great.

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VMOONBUNNY

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Reviewed: Dec. 20, 2000

I followed this recipe to the tee and somehow I messed it up. They were very watery and never did get a glaze or a sauce on them.

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SUNSHINE424

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Reviewed: Nov. 2, 2000

My husband absolutely loved this! He said it is definitely a keeper.

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DEIRDRE2

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Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

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