The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 28, 2008
A very good friend whose judgement I trust talked me into making these. I didn't tell her that I turned my nose up at the recipe when I read it. I didn't even like making these, and looked forward even less to eating them. Imagine my taste buds' surprise to find they liked these! Good flavor arises from the caramelization of the onions and brussels sprouts, the little bit of sugar is just enough to eliminate the bitterness brussels sprouts can have, and the roasted, salted pistachios I used were the perfect complement, both in taste and appearance. This just proves what moms like to say, that you should try something before you say you don't like it!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 16, 2008
I had a bag of brussel sprouts that I needed to use up in my fridge, so I gave this recipe a try. I didn't have red onions, so I used yellow and I didn't have pistachios, so I used walnuts. I added the walnuts when the sprouts were nearly done so they were browned a bit too. I also used extra virgin olive oil with a bit of Earth Balance (vegan butter). I'm sure this would be divine with dairy butter, but I was eating it for lunch and wanted to keep it healthy and light. Despite all these substitutions I thought this dish was yummy and like some other reviewer mentioned it tastes like something you'd find at a restaurant. I do recommend cutting the sprouts in half. I found they absorbed the flavors better this way. I only cut the larger ones in half, but I think I will cut them all in half next time.
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Cooking Level: Expert

Living In: Everett, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 7, 2008
This was pretty good and a nice way to sneak some brussels sprouts on everyone. I think I didn't cook everything long enough because the sweetness was very uneven - sweet in some spots, but still a bit bitter in others. We also used pecans instead of pistachios, because that's what we had.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 23, 2008
Awesome recipe! Loved it! Easy to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 21, 2008
Have enjoyed this recipe several times. Two variations others may enjoy: Don't use the vinegar twice - just add the first 3 T to the onions - the tartness of the onions then balances nicely with the Brussels sprouts and nuts. Have also added steamed bell peppers and carrots to the sprouts and found that these three vegetables work nicely together.
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 19, 2008
Fantastic recipe!!! i made this with dinner tonight. i used a 16oz bag of frozen brussel sprouts instead since it was on hand, and adjusted the measurements. did not have pistachios, i used chopped slivered almonds instead. awesome! i like brussel sprouts and their nutritional value, but always have had a hard time finding nice ways to prepare them. thanks a bunch for the recipe, even my two year old loved this dish! it's going straight into my box!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 18, 2008
O.K. so now I'm a chef...my husband declares these to be of restaurant quality and I have to agree.DELICIOUS!!! I used balsamic vinegar and yellow cooking onions since that is waght I had on hand...still great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 18, 2008
Very tasty and easy to prepare.
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 17, 2008
By far the best I've ever tasted, let alone prepared myself. I used maui sweet onion and pecans instead, because I didn't have red onion or pistachios. My husband even liked this recipe, and he usually hates brussel sprouts. Deeeelicious!
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA
Living In: Jacumba, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 4, 2008
The grocer was out of fresh brussel sprouts so I used frozen and this dish still came out so delicious. I substituted brown sugar instead of white and really caramelized the red onions so they were unbelievably sweet. Everyone raved about how great the sprouts were! This is definitely a keeper!
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Cooking Level: Expert

Home Town: Princeton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 2, 2008
Great recipe! I followed it to a t and it turned out wonderful. I will definitely be making this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 1, 2008
I only used about 1 lb. of brussel sprouts and eye balled the measurements of the ingredients and it worked out great. I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 10, 2008
Very tasty! I used 2 lbs of fresh baby brussel sprouts cut in half, 1/2 stick of unsalted butter, 1 red onion and didnt have any red wine vinegar so I used rice wine vinegar. I usually am not a big brussel sprouts fan, but these are really really tasty and I loved them!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 5, 2008
I served this dish with Thanksgiving Dinner and people who normally do not care for Brussels Sprouts loved it!
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Cooking Level: Intermediate

Home Town: Spokane, Washington, USA
Living In: Garland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 27, 2007
Tried this recipe for Christmas for something different. Very easy and quick to make, turned out great... Have to say we added this to the cookbook....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 6, 2007
This was a little bit of work to prepare, but it tasted so great that it was worth it. We had it for Thanksgiving and it was by far the most commented on.
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Cooking Level: Expert

Home Town: Salem, Oregon, USA
Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 22, 2007
so freakin awesome! i love brussel sprouts and wanted a way to cook them without pancetta or bacon. made it for thanksgiving tonight and it was a total success.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 18, 2007
Good, but I would recommend using a lot less butter.
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Living In: Hanover, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 13, 2007
Delicious and different. I made for Thanksgiving last year and will make again this year. I made them the night before (added pistachios when served) and that helped the flavors blend.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 8, 2007
this is my new favorite snack! I use balsamic vinegar since that's what I have around and cut the brussels sprouts in half so they get more carmelization. red onions if I have them, otherwise white or yellow taste just as good. and I have never even added the pistachios, they're so good without!
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