Reviewed: Feb. 21, 2011

I find brussels to be too bitter. I really liked them this way though. My husband, the brussel crazed said it covered up their taste though. I liked it... so I give it a 5!

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Reviewer:

Karin

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Slippery Rock, Pennsylvania, USA

Reviewed: Sep. 21, 2010

Absolutely wonderful! I will be making this again. My only mistake was not having as much brussel sprouts as the recipe required. Next time I will reduce the amount of sauce to meet the amount of brussel sprouts my family eats for dinner. I even found myself snacking on the few left over after dinner. Yummy!

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Reviewer:

zephyrcreek

Reviewed: Jul. 22, 2010

These were very good, I really upped the amount of lemon juice, but I otherwise followed the recipe exactly. I will be making these again.

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6 users found this review helpful

Reviewer:

lillpup

Cooking Level: Intermediate

Home Town: Bloomfield, New Jersey, USA

Reviewed: Jan. 6, 2010

These are now a staple at Holiday dinners or when I want to impress at a potluck. Simple and utterly delicious.

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Reviewer:

lis

Reviewed: Dec. 20, 2009

The sauce got 4 stars because my family was dipping the the seared scallops in it. I'm not a huge fan of brussel sprouts and I wouldn't make this again for the sprouts (I'll stick to my honey bacon glaze to make them edible.)

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Reviewer:

OCEANVIXEN79

Cooking Level: Intermediate

Home Town: Crownsville, Maryland, USA

Living In: Fort Worth, Texas, USA

Reviewed: Sep. 7, 2009

I used more lemon than called for based on some earlier reviews & substituted fresh chopped cilantro for dill since that is what I had on hand. No nuts. Very tasty. Will make again.

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Reviewer:

BUNDHRI

Reviewed: May 30, 2009

Given the seasonings of lemon juice, dill weed (I used fresh) and walnuts (I toasted mine) I was expecting a real flavor sensation which didn't materialize. While the amount of lemon and butter seemed adequate, this fell short on the dill - I would add considerably more. Toasting the walnuts was definitely better than not, and I also think the addition of fresh, minced garlic would have added another flavor boost as well. I will say, however, that the cooking method is dead on accurate -mine were perfectly done at 10 minutes - not too hard, not too mushy, but just nicely tender. Also, brussels sprouts can sometimes be bitter and this was not the case here. Average at best, as written, but with potential to be even better with additional seasoning.

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8 users found this review helpful