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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AKrause

	Cooking Level: Expert Living In: San Ramon, California, USA
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Reviewed: Sep. 18, 2008

Very simple and good. Take the sauce off the burner a little earlier and let thicken.

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jenwrye

	Cooking Level: Beginning
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Reviewed: Aug. 26, 2008

A great way to make brussels sprouts taste great! I used a spicy brown mustard that gave the sauce a mild mustard taste.

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San Diego Michelle

	Cooking Level: Intermediate Home Town: San Diego, California, USA
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Reviewed: Aug. 25, 2008

What a great recipe. The sauce could be used on other veggies too. I am on WeightWatchers and love low point foods with flavor and flair. Thanks for the recipe.

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C-MEINTX

	Cooking Level: Expert Home Town: Huntington Beach, California, USA Living In: Fort Worth, Texas, USA
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Reviewed: Jul. 27, 2008

Very tasty. We enjoyed them. Will make this recipe again.

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Enjoyed making it and the taste was nice. Likely won't make it again as I prefer to steam and saute with garlic and olive oil/butter or place it in the oven topped with bread crumbs and grated cheese, olive oil, and garlic.

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MLWiese

	Cooking Level: Intermediate Home Town: New York, New York, USA Living In: Bryan, Ohio, USA
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Reviewed: May 5, 2008

Will definately make this recipe again.

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clausch


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Reviewed: Apr. 14, 2008

Very easy and delicious. I also roasted them in a baking dish, and they turned out perfect!

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ANGELALEW


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Reviewed: Apr. 9, 2008

This recipe was great. I don't think it needed as much cornstarch to thicken the sauce so I might just cut back on that next time. I was looking for a good low-fat preparation for brussel sprouts and I know I have found my new method for cooking them.

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Sherri


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Reviewed: Nov. 10, 2007

Delicious, definitely making this for thanksgiving dinner.

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msgodee

	Cooking Level: Expert
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Reviewed: Oct. 27, 2007

Very good. Best Brussel Sprout reciepe I found so far.

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JerryM


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Reviewed: Oct. 10, 2007

I followed the recipe exactly and it came out sooo delicious. Made it for Thanksgiving and will be making it again tomorrow. My husband loved it.

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Hanan


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Reviewed: Apr. 15, 2007

I didn't care for the mustard flavor but I did like the flavor the chicken broth and lemon addition.

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ROOKIE COOKIE

	Cooking Level: Intermediate Home Town: Big Stone Gap, Virginia, USA Living In: Seattle, Washington, USA
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Reviewed: Nov. 2, 2006

I made this about a year ago, and threw out what was left over. Maybe I did something wrong, but the consistency of the sauce and the taste did not go well with the brussel sprouts in my opinion.

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Laura

	Cooking Level: Expert Home Town: Stony Brook, New York, USA Living In: New York, New York, USA
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Reviewed: Oct. 3, 2006

My sauce turned out paste-y, but the plain brussels sprouts in chicken broth were excellent. Will do this part of the recipe again.

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STEVIELYNN


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Reviewed: Apr. 27, 2006

I wasn't sure if "prepared mustard" meant dry mustard. I used chicken stock I'd frozen from having boiled chicken. I am a lover of brussel sprouts, but this did not come out the way I expected at all. I will not be making it again.

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