Reviewed: Apr. 21, 2011

Very good recipe to try to spruce up, a not so fond vegetable of mine, brussel sprouts! Even tho my husband didnt care for them, I did like this recipe on them and it made them more edible for me. I just had to add extra sauce over the ones that I ate! lol Thanks for the great recipe!

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Reviewer:

pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

Reviewed: Jan. 28, 2011

Like others I also found the sauce to be a little too soupy and needed to add a bit more brown sugar. I let the sauce simmer which helped thicken it up. Otherwise, this was absolutely delicious and even my S.O. who's anti brussel sprout absolutely loved this side dish. Thank you Christine!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Dec. 28, 2010

I followed this recipe almost exactly. My only addition was a bit of orange zest after reading the reviews. (Added great flavor!) I only gave it 3 stars, as the sauce just did not turn into a glaze...very thin and soupy. Also, the pepper was extreme...and I cut it down! Even my husband, who loves pepper, thought it was a bit much. I wonder, is it 1 tsp. as opposed to 1 Tbsp?

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Reviewer:

KMVEBBER

Reviewed: Dec. 12, 2010

Loved this recipe! Easy and very delicious. Even the veggie haters in the family enjoyed it.

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Reviewer:

Adria

Reviewed: Dec. 10, 2010

the family loved this.

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Reviewer:

Dillene

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Feb. 6, 2010

I'm usually partial to roasting my brussels sprouts, but now this recipe is at the top of my list. I followed the steam for 10/ saute for 15 suggestion, and I reduced the pepper by 1/3 and it was perfect!

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Reviewer:

chitownamateur

Reviewed: Jan. 5, 2010

Made this for a family dinner and not even half got ate for having 20 people, won't be making this again

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Reviewer:

Erica_Farr

Cooking Level: Expert

Living In: Olean, New York, USA

Reviewed: Jan. 1, 2010

Made a few hours beforehand for Christmas eve and kept warm on back of stove. Looked fine at first, but it ended up being very liquidy after a few hours like it was swimming in butter so didn't look appetizing. Had even added extra handful of brown sugar because it looked too buttery when making the sauce originally. Tasted fine, but I thought the sauce would be much thicker.

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Reviewer:

Valerie H

Cooking Level: Intermediate

Living In: Brighton, Michigan, USA

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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Reviewer:

SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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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