Reviewed: May 24, 2012

I love dill and Dijon so this was perfect for me! My husband and I loved it. I omitted the butter and instead used a tablespoon or two of olive oil and maybe a 1/4 cup white cooking wine to steam, instead of water. I also like my veggies crunchy so I halved the cooking time. If you don't like a little zippiness and tang, this variation isn't for you. I didn't use the water chestnuts but I did add a very small amount of creamy horseradish. I could eat these every day!

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Reviewer:

ellisegmu

Reviewed: Mar. 18, 2012

My husband and I rarely make the same thing twice. This however is his go to favorite. We omit the water chestnuts (not fans) and we roast the brussels until they are a bit brown and crunchy- sets off the flavor a lot more. We also like them to be a bit more coated so I double the sauce.

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Reviewer:

vbotta

Reviewed: Dec. 26, 2011

The coating for these brussels sprouts was way too sour and sharp. I ended up adding a cup or two of cream to make the sauce edible.

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Reviewer:

Katrina

Cooking Level: Intermediate

Home Town: Medford, Oregon, USA

Living In: Washington, D.C., USA

Reviewed: Dec. 24, 2011

By far the best brussels sprouts recipe ever! My wife, a former hater of Brussels Sprouts, absolutely loves them! Did not change the recipe at all. Delicious!!!

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Reviewer:

lekick

Home Town: Long Island, New York, USA

Reviewed: Dec. 12, 2011

Quite a good recipe. I left out the water chestnuts and added cubed red bell pepper in the last 6 minutes of cooking. I made this to get my mother-in-law out of my house but she had seconds so I guess that failed.

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Reviewer:

northspruce

Reviewed: Nov. 21, 2011

Very tasty! Used spicy brown mustard instead of dijon.

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Reviewer:

ERLPEARL

Reviewed: Nov. 17, 2011

The whole family loved this!!!

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Reviewer:

cookingmomma

Reviewed: Oct. 17, 2011

Yummy! I roasted the brussels sprouts (cut them in half and then roast for 20-25 minutes at 400) because I despise boiled vegetables of any kind - then I halved the butter and didn't add the water chestnuts. We are brussels sprout lovers and we thought it was a great mix of flavours.

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Reviewer:

strattc

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Cooking Level: Expert

Home Town: Lake Country, British Columbia, Canada

Reviewed: Jun. 15, 2011

Very good; enhanced rather than masking the flavor of the sprouts. I left out the water chestnuts, just because I didn't have any on hand. I do think you could reduce the amount of butter in the sauce.

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