The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Slippery Rock, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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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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Cooking Level: Intermediate

Home Town: Bloomfield, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Intermediate

Home Town: Crownsville, Maryland, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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Reviewed: Mar. 11, 2009
These were good but way to buttery for me. I love the lemon juice, walnuts and dill in this, I would just cut down on the butter.
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Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA
Living In: Wellington, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 4, 2009
My whole family loved these. I used frozen sprouts and it was a nice alternative to boring butter and salt. Very nice- thanks!
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Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 6, 2008
I used double the dill and fed it to someone who hates brussel sprouts. He loved it and wants me to make it again.
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