Reviewed: Mar. 13, 2012

We loved these! Very tender! The only thing is that we like a milder lemon flavor (I used the juice of one lemon) and this was just a tad too much. Next time, I cook them in the butter a little longer and use only 1/2 a lemon.

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Reviewer:

justynajd

Reviewed: Mar. 3, 2012

Yummy, Yum, Yum. Even my brother who is a die hard meat and potatoes man gave these a thumbs up. I did chop about 1/2 of a white onion and a couple of garlic cloves and saute that with the butter before adding the brussel sprouts.

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Reviewer:

Lamb Chop

Reviewed: Jan. 10, 2012

This wasn't mind-blowing as it's written, so I added some Parmesan (1/4 cup) at the end and just cooked until it was melted. Helped a bit, but I'll search the other reviews for additional tips before making again.

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Reviewer:

CatherineO

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Kansas City, Missouri, USA

Reviewed: Dec. 30, 2011

OMGoodness this is soooo good!!!

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Reviewer:

Georgie S.

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Tehachapi, California, USA

Reviewed: Dec. 13, 2011

Sorry just didn't do it for me and I am a Brussel Sprout fan. The sauce was boring and the Brussel Sprouts had a very strong flavor. I thought braising them first would make them taste sweet like when they are roasted but it didn't do the trick.

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Reviewer:

llabanow

Reviewed: Nov. 24, 2011

This was really great. We had two bags of frozen brussels sprouts so we used those (thawed in the fridge) instead of fresh. I also roasted some chestnuts, diced them, and threw those in after I turned the stove off. This was really easy and delicious. Thank you!

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Reviewer:

omegaviolet

Reviewed: Oct. 16, 2011

Love this recipe. Do not use frozen brussel sprouts, as it will turn out mussy.

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Reviewer:

LAK

Reviewed: Mar. 20, 2011

This is an old family recipe with 2 slight variations. We shread the sprouts first, thick slices, and we add a bit of nutmeg. The nutmeg and the cream are perfect compliments. Don't over cook, but try to get a brown crust going on. We have converted almost every brussel sprout hater into a lover with this recipe. (6 year olds don't count.)

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Reviewer:

rockymtgirl

Cooking Level: Intermediate

Home Town: Glenwood Springs, Colorado, USA

Living In: Greenwood, South Carolina, USA

Reviewed: Feb. 24, 2011

If I could go higher than five stars, I would. I already enjoy brussels sprouts so I was not looking for a recipe that would make me like them, but this one enforced that "aaaaah" feeling. I made these exactly as directed, then stole an idea from another brussels sprouts recipe and laid them on a bed of pine nuts and topped with Amish Bleu cheese. The sweet cream mixed with the tart bleu and nutty flavor is just wonderful. Thanks for this recipe I will definitely use it again!

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