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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LHEENAN902

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Reviewed: Mar. 3, 2009

Guests asked for seconds and for the recipe - even those who previously thought they didn't like brussels sprouts. This recipe is a keeper!

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Pamela

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Reviewed: Feb. 16, 2009

I love this recipe! I make the full fat version for holidays but when I am craving brussel sprouts and want something healthy, I omitt the butter and carmelize the onions in a covered pan and omitt the pistachios. It's really the onions, sugar and vinegar that give the sprouts all the flavor. I also cut in them in half so they absorb more.

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Alison

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Reviewed: Feb. 16, 2009

I sliced my sprouts in half and steamed them for longer than suggested as I enjoy them a bit more tender. Loved the idea of the nuts, however, all I had was walnuts which I toasted first. We love our brussel sprouts and thought this dish was wonderful! Thank you!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 15, 2009

Everyone loved this, I think they needed less sweetness though.

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Guy

Cooking Level: Expert

Home Town: Norwood, Pennsylvania, USA

Living In: Orlando, Florida, USA

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Reviewed: Feb. 9, 2009

I will definitely try these again, after reading all the reviews for extra tips. I will cut them in half before adding to the onions. Someone said that vinegar interrupts the carmelization, which cleared up why mine didn't carmelize. All in all, a good flavor.... I just need to tweak it a bit. Thanks!

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Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Feb. 9, 2009

I went with another review and used balsamic vinegar. Followed the recipe exactly besides that and these are AMAZING!! I've never liked brussel sprouts and I now crave these!! They are amazing!! Be sure to cut the brussel sprouts in half once they are cooked - they are much better that way.

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acmac

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Reviewed: Feb. 3, 2009

delicious. With rice this makes a complete, delicious and light meal!

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Lil.Liefke

Home Town: Wheaton, Maryland, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 26, 2009

My kids did not eat these, and I think they still had a very strong bitterness to them.

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MOM2BRINA

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Reviewed: Jan. 23, 2009

Everyone loved this! It was gone in minutes.

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Eliot

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 17, 2009

Let me just say I absolutely hated brussels sprouts as a kid. I made this as written, except cut the brussels sprouts in half after steaming them, and didn't add the vinegar until after the brussels sprouts browned a bit. Also added the pistachios to brown at the same time. I just let everything rest (and soak up the sauce) while getting the rest of dinner ready. DH said we could have skipped the chicken, and feasted on this. Fabulous!

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WeSkiVa

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2009

these were fabulous... I used regular onions and cut the recipe down to about a third of the size (it was just me and my boyfriend eating). The only thing I would change the next time I make this is to break up the leaves, or even just cut the brussel sprouts in half. The middle did get a bit tender, but with not that much flavor. Opening the sprouts up will allow some of the delicious flavor to get to the center.

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Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 7, 2009

These were good, but needed a bit more flavour. I think I'll still hunt for another Brussels sprouts recipe.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 29, 2008

Yum!

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Janevieve

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Reviewed: Dec. 25, 2008

Served with Fooproof Rib roast and Cheesy Potatoes II (both recipes here) and it was the perfect side dish. My family likes brussel sprouts, and really loved this version. Only change was to use balsamic vinegar, 1/2 butter and 1/2 olive oi. Used the olive oil because I like the flavor of olive oil with the onions and balsamic vinegar.

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dbray

Cooking Level: Expert

Home Town: Eureka, California, USA

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Reviewed: Dec. 22, 2008

This was my first time making brussels sprouts, and I may never make them any other way. Instead of steaming I blanched them for a couple minutes first. I also substituted balsamic vinegar, which helped bring out their nutty taste, and omitted the pistachios and still they were so good! They went great with oven fried chicken and garlic mashed potatoes!

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