Reviewed: Nov. 2, 2007

These were absoutley fantastic. My wife and I love sprouts but the kids hate them. We tried these and they loved them also. Now we can all enjoy them together. T H A N K S I must share this with my cooking friends.They will love this too.

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cycleking

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Oct. 25, 2007

This brussels sprouts recipe was a wonderful change-up from the plain recipes. I used frozen sprouts and they were very flavorful not bitter. My husband and 9 year old rated them perfect. I will definetly make these again.

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born2worship

Cooking Level: Expert

Living In: Yulee, Florida, USA

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Reviewed: Oct. 15, 2007

My four year old thought brussel sprouts looked intresting in the supermarket and wanted to try them, so we tried this recipe. Turned out great. My parents, who said that brussel sprouts were nasty, thought they were great and even had seconds. Loved the cheesy breadcrumb topping and will definately make again.

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mjsundahl

Cooking Level: Intermediate

Living In: Sonora, California, USA

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Reviewed: Sep. 26, 2007

Like Catthorn, I'm trying to eat seasonally and inexpensively. Plus, cruciferous vegetables are as nutritious as all get-out, so I'm attempting to add them to my diet. This recipe is delicious, buttery, crunchy, and in no way bitter. Confirms that brussels sprouts aren't just for holiday dinners! Can't wait to try the recipe with b. sprouts and mustard sauce....

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kikadee

Cooking Level: Intermediate

Home Town: Castlegar, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Sep. 21, 2007

DELICIOUS! What a wonderful way to add life to brussels sprouts! This was such a simple recipe to put together. No changes were made (or necessary!). Will definitely be making this again.

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JayViolet

Cooking Level: Expert

Home Town: Weehawken, New Jersey, USA

Living In: Bloomfield, New Jersey, USA

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Reviewed: Sep. 14, 2007

Very YUMMY. I use Asiago cheese for the parm. I also combined it with frozen aparagus. A keeper!

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 24, 2007

DH and I are not brussel sprouts fans but for budget and variety I try to eat seasonly & they are one of the few cheap greens at the moment (midwinter NZ) This is a fantastic recipe makes them edible - still tastes like bussel sprouts though.

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Cathietay

Cooking Level: Expert

Home Town: Winton, Southland, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: May 30, 2007

Delicious! I even used margarine and low -fat parmesan. Will definitely make again.

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Lindsay

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Reviewed: May 8, 2007

My husband just made these brussel sprounts after I found this recipe and hounded him endlessly to cook. As I suspected, they were wonderful. And a far more interesting serving than the usual "steamed with butter" fare.

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RockStarWriter

Cooking Level: Intermediate

Home Town: Bradford, Pennsylvania, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 25, 2007

Very quick and easy way to prepare a tastey alternative to plain brussels sprouts with butter. I used frozen brussels sprouts cause that's what I had on hand and I bet its even better when they're fresh! Thanks for the recipe

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claudinhull

Cooking Level: Intermediate

Home Town: Germantown, Maryland, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 23, 2007

If you even remotely like brussels sprouts, you will fall in love with this recipe! I used a little less butter overall and it turned out absolutely delicious!!

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Tracy Taylor

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Reviewed: Mar. 11, 2007

really, really good. only thing i did different was to double the crumb mixture. be sure to watch carefully b/c it browns quickly - or sit casserole dish on low rack of oven.

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DAGRANDMA

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Reviewed: Feb. 25, 2007

Really good. My 4 yr old loved them, called them 'yummy baby cabbages' LOL Thanks!

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Sue

Cooking Level: Intermediate

Living In: Randolph, New Jersey, USA

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Reviewed: Feb. 12, 2007

This was incredibly good. I'd watch the cooking time carefully, my breadcrumbs got a little burnt, but other than that, I love it!

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iq5203

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Reviewed: Feb. 5, 2007

This was really good. I doubled the recipe and added sliced potatoes boiled for 6 minutes for one half of sprouts. Then tossed everything together in butter, then tossed with breading. I loved the way it turned out with exception of the taste of the sprouts the next day. I will make this again.

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5 ft. Cutie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Reviewed: Jan. 27, 2007

I made this with frozen brussels sprouts but I think the recipe would have been much better if I had followed the recipe and used the fresh ones. I will try again.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 17, 2007

This was good, but I had to add extra breadcrumbs and cheese to the top. There wasn't really enough to coat the brussel sprouts. I still like brussel sprouts and butter the best.

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DEBORAHM4

Home Town: Farmington, New Mexico, USA

Living In: Orem, Utah, USA

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Reviewed: Jan. 6, 2007

This recipe was great! This recipe really makes the most out of brussel sprouts and cuts down on some of the bitterness. The only thing that I changed was the butter. I melted 2 tablespoons of Brummel & Brown to mix with the breadcrumb mixture. I also used no-calorie spray butter to spray over the brussel sprouts. This cut back on calories and I thought that they still tasted fabulous!

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