Reviewed: Jul. 18, 2012

I love Brussels sprouts, but my hubby is not a fan. He was willing to try this recipe though and I just about fell over when he told me that he could make a meal just out of the Brussels sprouts - it was that good! I had blue cheese crumbles on hand, so I substituted that for the Gorgonzola. Otherwise, I followed the recipe exactly - YUM!

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Reviewer:

HeatherMac

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: Jul. 15, 2012

My husband & I have been fans of Brussels Sprouts for years. The best BS are small ones. You can buy 'petite' ones frozen. When, we used to have a garden, he grew them & picked small. They were not bitter at all; had a sweetness. I am planning to use the recipe soon, but I am not a blue cheese lover. Mold is not my friend. Might use a different cheese. Like the rest of the ingredients. I liked picture by Outlaw; the rest looked overcooked. The sprouts should keep their color.

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Reviewer:

Grandma to two

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Reviewed: Jul. 15, 2012

Good groceries. Little to much bacon grease for my tastes. Modern bacon is too salty for me. I used EVOO and added flour making a reux with milk. Also added fresh garlic and lemon instead of vinegar (vinegar is great too). Some caraway seeds and some fresh ginger wouldn't hurt either. Bravo the cruciferous vegetable family!

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Reviewer:

KELARJIAN

Cooking Level: Expert

Home Town: Fresno, California, USA

Reviewed: Jun. 19, 2012

Served with New York Strips w/ a Jalapeno marinade for a scrumptious meal. This provided an excellent foil for spicy steaks, utilizing the Gorgonzola cheese as a cooling agent for when the peppers flared too much. It's also a tasty dish on its own. It was well worth the effort. While we did not shred the sprouts, we instead quartered them, and let boil for about 5 min, then covered and steamed the sprouts till tender.

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Reviewer:

panda6243

Reviewed: Jun. 13, 2012

I substituted pre-packaged bacon crumbles but used everything else according to the recipe, and it was delicious! Not enough, mind you, to convert my brussels sprout-hating boyfriend, but nevertheless... I enjoyed this quite a bit. The tang of the vinegar and mustard coupled with the creamy bite of the cheese crumbles gave this veg a new complexity and eased the bitterness of the usual brussels sprout side dish (which I personally love and adore). And lest I forget, bacon makes everything better... that's just a given. I shaved the sprouts down on a mandoline when they were about 75% thawed (I used a bag of frozen sprouts).... but it dawned on me about halfway through that I could have cut the time and effort to almost nothing if I'd used the grating attachment on my food processor to shred them, so that's what I'll try next time. I also might toss in a little extra cider vinegar since I really like that flavor with the sprouts. I'm planning to make this again soon.... would be a great addition to any special occassion menu as well as a weeknight dinner.

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Reviewer:

Jilly

Cooking Level: Beginning

Reviewed: May 6, 2012

My fiancé and I LOVE this dish!!!!! We have trained ourselves to think of it as a treat rather than just a side dish; we'd be eating it every night otherwise!!!! We eat Brussels sprouts at least once a week so we always have them in the fridge. The only thing that varies for us is how much blue cheese and bacon we use. Never the same amount twice as we use whatever we have on hand. You should see the excitement in our kitchen when one of us says, " Hey, we have the sprouts, and some bacon... Is there any Gorgonzola left in the fridge?" Great recipe!!!! The kind of thing we go-to veggie roasters would never have thought of on our own.

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Reviewer:

S. Eschler

Reviewed: Apr. 1, 2012

Delish! The hubs and I used it as a condiment atop our bbq hamburger tonight... We are looking forward to trying it with steak and chicken! Yum!

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Reviewer:

kailybling

Reviewed: Mar. 31, 2012

Oh, yummy yummy yummy! This is as good as veggies can get! Love those little brussel sprouts carmelized in a little butter w/vinegar....but this! This is over the top! I served this for dinner tonight as a side dish.....but I had it as a main dish for myself! Thank you for this great recipe!!!

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Reviewer:

Sherrie Cumming

Cooking Level: Expert

Home Town: Fresno, California, USA

Reviewed: Mar. 30, 2012

This sounds great and I'm going to try it this weekend. But someone needs to take a look at the photo. I'm pretty sure that isn't Brussels sprouts

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Reviewer:

FISHGIRL

Cooking Level: Expert

Home Town: Encampment, Wyoming, USA

Living In: Melbourne, Florida, USA

Reviewed: Mar. 9, 2012

Absolutely a taste sensation! I've only tried the recipe with blue cheese crumbles and don't even want to try any other cheese because it all goes together like a horse and carrot. I've made it three times so far (going to do it again this weekend) and it cooks longer than the recipe calls for - at least for our taste. Was looking for a different way to do sprouts and this is a keeper. Thank you Dutchgirl!

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