Reviewed: Mar. 25, 2011

Delicious recipe exaclty as written. Add this to your list of recipes that make brussel sprout taste great!

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Reviewed: Mar. 21, 2011

Loved this recipe! Easy to make in cast iron skillet. Never found a recipe for brussels sprouts I liked until now. Husband liked too. Used toasted sesame oil since didn't have walnut. Added a little minced garlic, fresh ginger and green onion just for fun. Added juice from 2 oranges and zest from 1. Tasted good but once I added the toasted walnuts it was fantastic!

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4 users found this review helpful

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Rebunky

Cooking Level: Intermediate

Reviewed: Jan. 14, 2011

I love brussel sprouts;And this recipe is fast & simple,also great flavor. used olive oil no walnut oil on hand orange zest, Juice & walnuts used, GrEAT!

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Burnitup

Cooking Level: Intermediate

Home Town: Farmville, Virginia, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jan. 12, 2011

I recently starting eating Brussels Sprouts again, despite the memories of not liking them as a child. I now love them. I only had one pound of sprouts on hand, but used the stated amounts of the other ingredients. I browned mine in toasted sesame oil with a little grape seed oil as well, in my cast iron skillet. (I didn't have any walnut oil on hand.) I added more orange juice, as it quickly evaporated. The end product was delicious. I will definitely make this again. If I use two pounds of sprouts next time, I might roast them in the oven as mentioned in the other reviews.

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Sue

Cooking Level: Expert

Home Town: Newtown, Connecticut, USA

Living In: Cary, North Carolina, USA

Reviewed: Nov. 28, 2010

I liked this one very much. I roasted in in the oven at 350 for about 30 minutes on a cookie sheet instead of cooking in a skillet. I added the walnuts during the last 10 minutes. I added more oil than it called for. I used walnut oil but it was a little expensive. You could probably substitute olive oil or vegatable oil and it would be fine.

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dharma77

Cooking Level: Expert

Home Town: Pekin, Illinois, USA

Living In: Minooka, Illinois, USA

Reviewed: Nov. 8, 2010

I'm not a huge fan of brussels sprouts. I loved this recipe! I had fresh baby sprouts on hand so I didn't halve them. They took a bit longer than 15 minutes to cook and we used double the amount of orange juice. We ran out of liquid so we added some lemon. I love citrus so this worked great for me!

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5 users found this review helpful

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jsjlandy

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Cooking Level: Expert

Home Town: Bloomington, Illinois, USA

Living In: Champaign, Illinois, USA

Reviewed: Jun. 15, 2010

I guess I did something wrong making this. The sprouts never seemed to finish cooking and I doubled the time to try and get them to soften up. The flavor wasn't that great so I added more orange, fresh dill, some cinnamon, and some salt. When I finished the sauce tasted great but the sprouts were still too raw tasting. I ate the half of them that seemed done. I'll try roasting the rest tomorrow to finish their cooking. I'm guessing it might have been different if I'd used the frozen kind, they get softer a lot quicker.

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Rehema

Reviewed: Apr. 25, 2010

Excellent recipe. I made this a few months ago and it was amazing. I roasted them in the oven instead and did not add walnuts. The flavor of the walnut oil and orange is fantastic! I am making it again tonight with a honey-jalapeno grilled chicken breast!!! yummmm

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DocDave

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Reviewed: Mar. 16, 2010

I love Brussels sprouts but I have to say that this is my all-time favorite recipe for them! The best flavor came from using a Tangelo in place of an orange--super sweet/tangy orange flavor! Also, since I don't usually keep walnut oil on hand, I just brown the sprouts in olive or canola oil and they turn out great. Fabulous recipe!!

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6 users found this review helpful