Reviewed: May 5, 2012

My Brussels sprout haters said these were the best they'd ever tasted but still would rather not eat them. Those of us new to sprouts loved them.

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Timmons Family

Cooking Level: Intermediate

Reviewed: Apr. 10, 2012

Made just as stated. Super! took to friends for dinner everyone loved it!

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epost

Reviewed: Feb. 15, 2012

This was DELICIOUS! I used Shitake mushrooms because I couldn't find cremini. This is amazing. I soaked the sprouts as directed. I baked with the CUT side down for 10 minutes, flipped them and then baked another 10 minuted. PERFECTION. This is suitable for a special occasion.

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beautifulvanilla@mac.com

Reviewed: Feb. 4, 2012

fabulous!! All 4 of my kids ate it, I'm not a huge brussel sprouts fan, but hubs loves them & this may be the only way I eat them now!

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slevinator

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 25, 2012

I made this as a side dish for our Christmas dinner and everyone loved it! some family members aren't wild about brussels sprouts, and couldn't believe how yummy they tasted in the sauce! I will definitely make this again! Thanks for sharing!

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ukongrl

Cooking Level: Expert

Living In: Rocklin, California, USA

Reviewed: Jan. 18, 2012

This is the best recipe. They taste wonderful. I followed the recipe to a tee....yummy! Will make again

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alongfellow

Reviewed: Jan. 17, 2012

Hands down, this is the best thing that has EVER happened to Brussel Sprouts. I can hardly bring myself to eat them most of the time, let alone my sons! I have searched and searched for a great way to do these...this is simply amazing! I made this over Thanksgiving for my wife's family and my son's girlfriend, who is an extremely picky eater.....gone! And i doubled it! Roasting is the key at the highest heat you can. I let my sauce sit and simmer while I roast and then immediately toss. Highly recommend this recipe!

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Ched Bread

Cooking Level: Expert

Home Town: Barnesville, Georgia, USA

Living In: Johns Creek, Georgia, USA

Reviewed: Jan. 14, 2012

LOVED this! Someone mentioned the brussel sprouts being a little al dente through roasting. You need to roast them about 5 minutes longer that the recipe states, and they're perfect. My sauce didn't thicken much at all though, but it was still delicious.

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Robin Bassett

Reviewed: Jan. 7, 2012

These were delicious! Next time I will drain the bacon fat though.

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Cookie78

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Reviewed: Jan. 1, 2012

This is such a suprisingly wonderful vegetable dish! I did not place brussel sprouts on my "favorite vegetables" list until tonight...Thank you so much!!! As a side note....I doubled the sherry and cream and added a lot more garlic to suit my family's personal tastes...I also cooked the bacon and crumbled it.

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