Reviewed: Apr. 13, 2012

pretty good

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Reviewer:

MarleyYo

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Cooking Level: Intermediate

Reviewed: Feb. 12, 2011

Great recipe...

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Reviewer:

Foodfan

Reviewed: Dec. 22, 2010

This seemed like an interesting recipe to try, but it turned out just okay for me. My husband only ate one bite and I finished my serving fine. Perfectly edible but not particularly enjoyable for us. Thanks anyway!

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Reviewer:

The Bunny Chef

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

Reviewed: Oct. 25, 2010

This was fabulous! All of my family loved it. Just a couple of tweaks; I used frozen Brussel Sprouts and let them thaw in the fridge. They were just right for tossing in without the boiling stage (big time saver) plus they're smaller so no need to slice into halves and they were a nice size with the large red grapes. I also followed the advice of another review and used walnuts (large chop) at the very end just before serving EXCELLENT touch! I used jar chopped garlic and since there were no green onions in the house I used chives from the garden. I let mine sit long enough to get a bit of a carmelized effect on the sprouts for huge flavor. This was the best, you just have to be brave and give it a go.

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Reviewer:

Deidre

Reviewed: Oct. 11, 2010

This was good, but a little heavy on the fat side. The garlic is the predominant flavour here, along with the butter. The grapes realy balance this vegetable dish. I thought it was so odd, I had to try it. I served it at our Thanksgiving dinner, and had surprised reviews on it...from Wow, gapes and brussel Sprouts..to...I don' like brussel sprouts, but this is interesting. It was a fun dish to serve. I bet it wd taste even better with a little lemon juice. I would do it again...but I would like to experiment with another recipe for brussel sprouts until I find the perfet combination of spices for these little baby cabbages!!

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Reviewer:

HappyKathy

Cooking Level: Expert

Living In: Timmins, Ontario, Canada

Reviewed: Aug. 18, 2010

Very delicious, we all loved it. Next time, I will not cook the sprouts so long in boiling water. If I use fresh sprouts I might even consider bypassing the boiling water part, I like my sprouts with a little crunch.

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Reviewer:

jeanie zucchini

Cooking Level: Intermediate

Living In: Burlington, North Carolina, USA

Reviewed: Aug. 12, 2010

Thought this recipe would be wierd, but it was great. We both love brussel sprouts and grapes, but couldn't imagine them together. I used some white onions and omitted the butter. The results were great. I'll definitely make again.

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Reviewer:

GaPeach

Reviewed: Apr. 18, 2010

I would do more grapes and needs an extra punch like pine nuts or walnuts and do use salt or extra seasoning

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Reviewer:

dockerlund

Reviewed: Jan. 24, 2010

I used a small bag of frozen brussel sprouts. I pricked the bag and cooked them in the bag in the microwave on HI for about 4 minutes. Cut each brussel sprout in 1/2 before combining with the other ingredients. Also 1/2 the other ingredients, and I only used about 1T. olive oil, cooking in a non-stick skillet to cook them. The taste was similar to an Asian sweet-sour with the grape, onion, garlic against the brussel sprouts. Quite tasty!

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