Cliff notes: Too sweet, omit the sugar! This recipe was OK, I think with a few tweaks it could be way better.
Here is my one disclaimer: I like Brussels Sprouts! I think that if you don't like them (or think you don't like them), this could be the right recipe for you; if you love them, it's not so great.
I made this recipe almost precisely as directed. I really enjoyed sweating down/partially caramelizing the onions with the butter and red wine vinegar and they added a great flavor to the dish! As other reviewers mentioned, not a lot of flavor was added to the actual Brussels, but I did chop them in half as other reviewers suggested (and as I usually do with Brussels) because it does help get more flavor into them.
The element that I felt was unnecessary was the sugar. Brussels are naturally quite sweet once cooked down, and when I added the sugar, it was just way to sweet for my taste. Next time I might try with little to no sugar!
Otherwise, a great base recipe that highlights the Brussels and adds some excellent complementary flavors with the red onions, red wine vinegar, and salty nuts!
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Cliff notes: Too sweet, omit the sugar! This recipe was OK, I think with a few tweaks it could...