Reviewed: Nov. 16, 2009

I made this in the oven method and it took much longer than 30 minutes to cook. It actually took almost an hour. But, I started cooking early so no harm, no foul. It was good this way, I would cook this again.

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sweet's girl

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Reviewed: Nov. 9, 2009

I loved this recipe! The mustard sauce is also good with artichokes, asparagus and even over chicken! Boiling the sprouts in chicken broth first really made all the difference. I added a small amount of horseraddish to the sauce for a little extra kick!

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TONYNE

Cooking Level: Intermediate

Living In: Calabash, North Carolina, USA

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Reviewed: Oct. 15, 2009

Nice for a change. Simple and quick.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

Fast, easy, and delicious. I've halved the recipe for a small amount of sprouts, and have a little sauce leftover that I plan to use on some broccolini tomorrow night.

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mak506

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Reviewed: Aug. 6, 2009

I think this recipe is great. Cooking the sprouts in the chicken broth takes some of the bitterness out of them. The only thing I might change was using half the amount for the lemon juice. Excellent though makes me like sprouts which I am not necessarily a fan of plain.

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rubel419

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Reviewed: Jun. 27, 2009

Wasnt particular about this flavor. Wont be making again.

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Gina

Cooking Level: Intermediate

Home Town: Redondo Beach, California, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 13, 2009

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biketheridge

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Reviewed: May 15, 2009

Just okay. Better than plain, but not better than how I normally prepare brussel sprouts.

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Cooking Level: Expert

Living In: Fort Collins, Colorado, USA

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Reviewed: Apr. 26, 2009

Won't ever make again. Sorry.

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catie

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

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Reviewed: Apr. 13, 2009

I made this last night and used less cornstarch as the reviews said, I didnt like it at all.

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TisMeMarg

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Reviewed: Mar. 8, 2009

Good sauce, needed something else tho. Thanks!

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Eating Indy

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Feb. 2, 2009

OK. I've always hated brussels sprouts. I'm trying to make myself eat them. This really didn't do much for me, but they were better than normal and I was at least able to finish my plate. I was hoping it would make me love b.sprouts. Oh well, I'll look for a miracle somewhere else...

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Reviewed: Feb. 2, 2009

As tasty a way to prepare brussel sprouts as I've found. The chicken broth did seem to cut back on the bitterness of the sprouts.

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HALLIE_TORONTO

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Reviewed: Jan. 22, 2009

ok. not enough zip

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Carol

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Reviewed: Jan. 13, 2009

Very good. Boiled brussel sprouts until they were firm but not too soft. Will make again.

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BLANGE

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Reviewed: Jan. 13, 2009

Meh. I had less than a pound of Brussles sprouts, so I tried to adjust the amounts for the sauce. It came out too watery, so I must've done that wrong. As for the flavor, it was okay but nothing special. It definitely needed something more, perhaps just salt and pepper.

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Parjata

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Reviewed: Dec. 29, 2008

Not bad. My husband and my 7 year old love brussel sprouts. Me and my 4 year old are not the hugest fans . . . but we both ate them prepared this way. My 4 year old ate 4 of them which was a MIRACLE! And I even ate a few. This is the best way I have ever tried them. (I did add more broth)

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Alisha

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Dec. 9, 2008

made a better mustard sauce out of the rebar cookbook... this is kinda strong.

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dmacneil

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Reviewed: Dec. 1, 2008

I followed another users advice and baked in oven at 400 for 20 min. Came out really nice, except I should have left them in there for longer because they were still a bit tough. Great flavor though!

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CaliforniaBaker

Cooking Level: Intermediate

Home Town: South Wales, New York, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 8, 2008

I enjoyed this recipe - it was easy to prepare and quite tasty. The sprouts retained a bit of their usual bitterness, but not terribly so. I sliced my sprouts in half to expedite cooking.

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