Reviewed: Nov. 13, 2009

I made the recipe exactly as posted, and it was outstanding. I think sprouts taste better when they are cooked tender as in this recipe, so I disregarded those comments about not steaming them so long. After tasting the recipe "as is", I did squeeze a bit more lemon into the mix because I like things lemony-sour, but the recipe as posted is 5 stars already.

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Kevin Andrews

Cooking Level: Intermediate

Living In: Folsom, California, USA

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Reviewed: Nov. 8, 2009

Oh my goodness! I just tried this recipe and it's fabulous! I like brussels sprouts plain or with a small amount of salt and pepper. But I wanted to come up with something a little different in anticipation of Thanksgiving. I was very leary of the ingredients, but decided to try it anyway and I am so glad I did. Very nice flavor, nothing overwhelming and a great change. Thank you!

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Jackie

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Reviewed: Apr. 16, 2009

We just love these! I added just a bit more of everything to jazz it all up a bit and it was wonderful.

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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Apr. 14, 2009

Made Brussels Sprouts a hit at dinner time. I never knew they could be so good.

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LUNASCOMET

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Arvada, Colorado, USA

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Reviewed: Mar. 19, 2009

I love brussel sprouts so this was a great new recipe, since plain old brussel sprouts in butter was getting boring. I only added a tiny squirt of mustard because I'm not a fan of dijon and it was still delicious!

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Ashvoice

Cooking Level: Intermediate

Home Town: Woodbridge, Virginia, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Jan. 28, 2009

Prepared this on Saturday night as an experiment for someone else, since I historically loathe brussels sprouts. As in "cannot stand" and "get that away from my food." Had 3 helpings on Saturday, woke up Sunday morning wondering, "Is 7 am too early for brussels sprouts???" Dipped in at 10, again at 11:30 for "lunch"; they were gone by one. Monday I rushed out of work early to go buy more. Something about the acid in the lemon juice makes them sweet, while the tartness of the mustard masks the overpowering brassiness. I found that 9 minutes on a hard boil was plenty; 12 or 14 would have been overkill. Once they pass bright green, they lose that tender sweetness and become obnoxious. Good heavens, they were delicious. I will definitely be making these again in the (near) future.

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threedayswasthemorning

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Reviewed: Jan. 10, 2009

Wow. I have been using this website for years and this is my first review. Had to join up just to say how incredibly good these Brussels sprouts were at dinner tonight.

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Compassrose

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Dec. 3, 2008

This was a lovely way to enjoy Brussels sprouts with all of its taste, plus some extra zing. I'll never eat plain Brussels sprouts again!

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 9, 2008

This was great!! I omitted the water chestnuts as I didn't have any, but I would make this again, and again, maybe use on other veggies too!! Goodbye plain and boring veggies!! Thanks for sharing your recipe!!

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LOBSTER

Cooking Level: Intermediate

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Oct. 5, 2008

Our whole family loved this!! I left off the water chestnuts (didn't have any) and increased the black pepper, but otherwise made it as directed. I didn't find the mustard or any of the other flavours to be overpowering at all of the flavour of the brussels sprouts. This would be wonderful made with fresh dill and with a lemon slice & a sprig of dill as decoration.

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BONNIEBELLE2300

Cooking Level: Intermediate

Home Town: Niagara-On-The-Lake, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Feb. 15, 2008

I didn't use the water chestnuts but did everything else as directed. Both my husband and I generally dislike brussel sprouts, but this made a hit with both of us. Definitely a keeper!

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Sass

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Reviewed: Jan. 1, 2008

Yummmm! I really enjoyed these along with my husband - who didn't like brussel sprout until we tried this. We make again this week. These are even wonderful the next day. Thanks for sharing!

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dededickey

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 26, 2007

Both my guy and I thought the lemon and mustard overpowered the Brussels sprouts....so, maybe this dish would be perfect for those trying to mask their taste. I will likely try it again, but bring the amounts of both lemon and mustard way back. Thanks for a new spin on this veggie!

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Chikee

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2007

A terrific way to add a dash of pizzazz to Brussels Sprouts.

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Ashley

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Reviewed: Dec. 12, 2007

I didn't have Dijon mustard so I left it out. It was still very good! The dill and lemon added a light flavor to the Brussels Sprouts. I can't wait to try the recipe again when I buy Dijon mustard.

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SVEAL

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

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Reviewed: Dec. 2, 2007

Followed this to a T and it was excellent. Made it as a side for Thanksgiving.

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valance

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Reviewed: Nov. 10, 2007

Who knew Brussels Sprouts could be so yummy? Seriously - try these! Quick, easy, healthy, delicious!

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jude28

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Reviewed: Nov. 4, 2007

Great way to eat brussel sprouts. I cooked the brussel sprouts outside because they can really stink up your house (just like most cruciferous veggies). This is really good!

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