Reviewed: Nov. 17, 2009

It was ok something different instead of just plan boiled brussel sprouts i believe a little lemon juice at the end of this recipe would go good.

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SweetSugar27

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

This was my first experience with brussels sprouts, and I loved them! This recipe has a salty/sweet/crunchy appeal that nicely complements the taste of the sprouts. Hubby didn't like them, but I am keeping the recipe to make for myself.

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Heidi

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Reviewed: Oct. 17, 2009

I made this without the sugar; it was very good. My husband is not a sprout fan but liked this recipe. Will definitely make it again.

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ccrowley

Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

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Reviewed: Jul. 10, 2009

Like Chill, I felt the recipe needed some balance. I found adding balsamic vinegar a delectable finishing touch.

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Amy

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Reviewed: Nov. 29, 2008

I have made this recipe several times and just love it. Most recently, I made it on Thanksgiving. Sometimes when I make it, I feel it needs some acid to balance the bitterness of the brussel sprouts, but other than that, it is a great way to prep one of my favorite veggies.

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Chill

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Reviewed: Jun. 19, 2008

I very much liked this recipe. My bf did not, but I have yet to discover a vegetable recipe he does like. Definitely still had the distinctive brussels sprouts taste, nicely mellowed by the seasoning.

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AKVANDER

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Dec. 14, 2007

This was a good alternative to steamed brussel sprouts, but I'm still looking for the perfect recipe. :)

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Sookie

Cooking Level: Expert

Home Town: Clackamas, Oregon, USA

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Reviewed: Nov. 22, 2007

Excellent but a few suggestions: candied pecans make a tasty addition and proscuitto balances everything.

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Cassidy

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Reviewed: Nov. 5, 2007

My husband and I liked this recipe very much. My son didn't - but he doesn't like brussel sprouts. The next time I make this dish, I'll probably add a bit more butter, but otherwise it was perfect.

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Feb. 9, 2007

I don't care for brussels sprouts that much but this recipe was surprisingly good. My wife really liked it too. I did add some mushrooms. Next time I want to add some water chestnuts as well...

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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: Jan. 22, 2007

We really liked this. This is the first time I made fresh brussel sprouts. The food processor really came in handy for slicing them thin.

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jbk

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Reviewed: Jan. 5, 2007

Great recipe! I'm not a big brussel sprouts lover, but these were wonderful. The combination of the sugar and salt really made a difference and the toasted pecans just topped it off.

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FUNKYAS123

Cooking Level: Intermediate

Living In: Palm Beach Gardens, Florida, USA

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Reviewed: Oct. 24, 2006

I'm always looking for ways to make brussel sprouts an appealing vegetable. This absolutely does it. I used olive oil in place of butter and skipped the pecans b/c I didn't have any on hand and it was absolutely delicious. Thinly slicing the brussel sprouts is key. It disguises their mini-cabbage look.

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