Becel® Browned Buttery Brussels Sprouts Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 8, 2012
awesome
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Reviewed: Nov. 12, 2012
This is an easy and tasty receipt. I made a couple minor adjustments. My family like the Brussels Sprouts to have kind of a bit, so I cooked in salty water for 3 minutes (after halved) then put them in cold water. I used a couple cloves of minced garlics instead of shallots/onions. I also toasted 1/4 cups of almonds and mixed them with the sprouts just before serving. Every one loves the veggies!
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Photo by Jacolyn
Reviewed: Nov. 19, 2012
I liked this recipe and plan to make it again. It is a simple and delicious side dish. I sautéed the brussels sprouts in butter (not margarine) and didn't use shallot or onion. Instead, I just sprinkled some onion powder on them.
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Cooking Level: Intermediate

Home Town: Beacon, New York, USA
Living In: Fishkill, New York, USA
Photo by naples34102
Reviewed: Nov. 17, 2012
Hard to believe, but the Brussels sprouts I used on this mid-November evening were those Hubs picked from our Wisconsin garden just this morning. Tender and sweet, I didn't want to bury their delicate flavor with heavy sauces, cheese or spices, so this recipe suited them well. I used shallots rather than onions and butter rather than the "spread," which probably elevated this recipe a star or two.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA


 
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