Reviewed: Nov. 14, 2009

Too sweet. The sugar along with the vinegar made these very Asian-like, not good.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Oct. 30, 2009

This is a great recipe for brussel sprouts. I cut the sprouts in half prior to adding to the onions and also added a bit more vinegar and sugar right before serving to suit our tastes. I will definitely be making this again and again!

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ZOOM30

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Reviewed: Oct. 26, 2009

If you slice them for more flavor and use balsamic vinegar as suggested you get weird purply-brown veggies. Not appealing. Didn't like the recipe enough to go back and make it as originally listed so I can't give a rating but I can't post without one.

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BRR

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

This recipe is fantastic and definitely a keeper! I love Brussels sprouts and usually just steam them and toss in butter, salt and pepper. But my husband has never been crazy about them, so I decided to try something new to see if I could change his mind about Brussels sprouts. And this was a big hit! Even my toddler loved them. I followed the recipe exactly, except that I used regular butter instead of unsalted, and I forgot to buy pecans, so I just left them out. It is perfect as written. Next time I'll try it with the pecans.

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CharlieJo

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Reviewed: Oct. 25, 2009

Fantastic! I sauteed the steamed sprouts in butter before adding the vinegar to get them nice and browned...I also used walnuts that I lightly toasted since thats what I had on hand. No leftovers!

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SHAUNSMOM

Cooking Level: Expert

Living In: Parkton, Maryland, USA

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Reviewed: Oct. 21, 2009

Haven't had brussel sprouts since I was a child, and the taste was not bad, but still bitter. Not sure if I did everything right, but the pistachios didn't add anything. They didn't adhere to the sprouts and they didn't seem to fit the recipe. The carmelizing is an excellent way to make less bitter, but I still tasted the bitterness in the brussel sprouts.

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cookinandluvinit!

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Reviewed: Oct. 16, 2009

Tasty recipe! My family liked it too.

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BeckyR

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Reviewed: Oct. 15, 2009

absolutely delicious....its a little rich with the butter but tastes so good...:)

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mightymama

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Reviewed: Oct. 3, 2009

I did some of the changes listed. Used splenda brown sugar and olive oil instead of butter. I also added the vinegar last. It was very tasty.

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Stacey

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Reviewed: Aug. 12, 2009

These are such a wonderful change from my brussels sprouts and cheese sauce. Even my spouse will eat them!

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Tami

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jul. 25, 2009

this has become a new years tradition at our house!

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DAWN HOLLIDAY

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Reviewed: Jul. 23, 2009

I cut this recipe in half. My boyfriend & sister did not really care for it. Not enough flavor. I thought it was just ok.

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BWillcox

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Reviewed: Jun. 8, 2009

made these last night and they were terrific!!! changes were few; used olive oil/butter combo, balsamic instead of red wine vinegar, and pecans (that i toasted) instead of pistachios. also, i used splenda brown sugar as that was the only sugar i had on hand. i also cut the sprouts in half. these were so, so, sooo good. and super easy. can't wait to make them again.

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matgurl

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Long Beach, California, USA

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Reviewed: May 12, 2009

I used almonds instead of pistachios and this was a big hit a christmas dinner. Highly recommended!

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pwill

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Reviewed: Apr. 28, 2009

This is a decent recipe for brussels sprouts - the sugar and vinegar really do serve to remove the bitterness, as other reviewers mentioned. I substituted olive oil for butter and balsamic vinegar (double the amount suggested) for red wine vinegar. Didn't have any pistachios on hand, but I added some garlic and green onion to give it an additional kick. I sliced my sprouts in half and would shorten the amount of steaming time to 5 mins to retain more firmness. I also squirted some lemon juice over the finished product, which added more brightness to the dish.

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Ana

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Reviewed: Apr. 23, 2009

Excellent! Made with walnuts and still great. The brussel sprouts didn't carmelize so next time, I'll try it by adding the vinegar at the end like other reviewers have suggested.

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Jourdemayne

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Reviewed: Apr. 12, 2009

As far as I'm concerned, this is THE only way to make brussels sprouts! I didn't quite cook the sprouts long enough the first time I made them, so they didn't carmelize and absorb the flavor as well. The second time I added a little bit of water to the pan after I carmelized the onions and added the brussel sprouts and let it all steam a bit together. (And I had steam cooked the sprouts separately for longer before that.) That time it was perfect because it sucked up the flavor. I love the mixing of the slightly sweet and tangy sauce with the bitterness of the sprouts. Delicious.

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RiaLucia

Cooking Level: Expert

Home Town: Cranberry Twp, Pennsylvania, USA

Living In: Vista, California, USA

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Reviewed: Apr. 6, 2009

I didn't have enough red onion so I used white as well. I also toasted the pistachios before sprinkling them on top. My husband and I liked this side dish very much. We're also both onion lovers and thought they were fantastic! I'd add even more next time.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Mar. 22, 2009

This is a great recipe, we will definetley make these again and again. I did follow the adivce of another reviewer and not add the vinegar while carmelizing. After I caramelized the sprouts and onions I added the vinegar and sugar to deglaze.

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