Reviewed: Nov. 28, 2009

1st time was Excellent, 2nd we poorly prepared, 3rd was good. Hoping 4th time will be Excellent again.

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NAPDYNMITE

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Reviewed: Nov. 17, 2009

We made these to try, as a possible side dish for thanksgiving. Needless to say, they will be a part of the thanksgiving spread! So delicious, just the perfect balance between sweet and tart.

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robyn101786

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Reviewed: Oct. 31, 2009

This was my first foray into brussels sprouts, and I was pleasantly surprised. I definitely have a sweet tooth, so it was bound to be decent, but the way the walnuts and the butter sauce and the sprouts go together was really nice. The only thing I would do differently is to toast the walnuts to bring out their flavor even more.

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porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Oct. 30, 2009

Yum. I caramelized them first though and then added the walnuts and sauce. I could have eaten a plate full!

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Amy

Cooking Level: Intermediate

Home Town: Homedale, Idaho, USA

Living In: Dundee, Oregon, USA

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Reviewed: Oct. 4, 2009

outstanding! My wife (who hates Brussel Sprouts) absolutely loved this! We steamed the sprouts instead of biloing them as well. Came out great!

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MM

Cooking Level: Expert

Living In: Shelton, Connecticut, USA

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Reviewed: May 2, 2009

This is a really good, healthy side dish! I steamed fresh brussels sprouts, which I think makes a big difference. For the sauce, I used light margarine and cut the brown sugar to 2 tablespoons. I definitely recommend cutting the sprouts in half before coating with the sauce. It allows the flavor to soak in.

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Jen

Cooking Level: Intermediate

Living In: Long Valley, New Jersey, USA

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Reviewed: Apr. 27, 2009

I love brussels sprouts. What I didn't like about this recipe was the allspice and the nutmeg. I think I would have enjoyed it more with the butter and brown sugar only with some salt. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Mar. 26, 2009

Delish! My husband thought it was a little too sweet but I loved it. The sweet cuts the bitter of the sprout. I did saute fresh sprouts instead of frozen and subbed peacans because I don't like walnuts. Will definitely make again.

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jcromwell

Living In: Charleston, South Carolina, USA

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Reviewed: Mar. 18, 2009

I think this recipie made me like brussel sprouts. I cut the butter down to only one tablespoon and cut the sprouts in half since mine was pretty big. The combination of flavors play well of each other. Yummy.. it went very well with some steak.

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Mrs.Poz#2

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Reviewed: Mar. 16, 2009

I've made this a few times now! I quarter the sprouts to make them a more toddler friendly size... if you do this and put in the fridge for later the insides turn pink. Don't let it creep you out, they still taste great warmed up.

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badcookbadcook

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Reviewed: Mar. 11, 2009

Very good recipe!! I didn't want to stop eating it! I used frozen Brussels sprouts, and it worked out great. Will definitely make again!

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Jessibug

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Reviewed: Feb. 18, 2009

This was an AMAZING RECIPE!!!!! Everyone raved about it!! The only thing I added was garlic powder. But next time I might substitute the butter or olive oil for a healthier recipe! Definetly a most even if you arent really a brussels sprouts person!! Happy Cooking!!

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Mommy & Wife

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Reviewed: Feb. 11, 2009

My husband said "Sometimes brussesls sprouts trigger my gag reflex, but these were really good". Sincere praise indeed!

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Josie1

Cooking Level: Expert

Living In: Woodinville, Washington, USA

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Reviewed: Feb. 8, 2009

This is my new favorite way to make brussels sprouts...so easy and delicious.

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shannon

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Feb. 8, 2009

Wow, I didn't know I could love brussels sprouts! My 30year old still wouldn't eat them, but more for us adults!

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Melinda

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Reviewed: Feb. 2, 2009

I was very happy to find this recipe because I thought it might actually make brussels sprouts taste good - and it did! I did not have any nuts and I used fresh brussels sprouts instead of frozen. My husband even liked them - and he is not a big fan of green veggies!

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Kane's Mom

Cooking Level: Intermediate

Home Town: Toluca, Illinois, USA

Living In: Eureka, Illinois, USA

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Reviewed: Jan. 19, 2009

After a disastrous attempt at adding brussels sprouts to a pasta dish, I didn't think I'd ever be able to eat them again, but this recipe was delicious. I mixed the brown sugar in water because some people reported having problems with mixing the sugar in the butter. I also subsituted raisins and goat cheese for the walnuts and they were very good.

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Sarahbeth.510

Cooking Level: Beginning

Living In: Oakland, California, USA

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Reviewed: Jan. 2, 2009

This recipe makes Brussels Sprouts taste really, really good!

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Anne D

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Nov. 21, 2008

If you use fresh brussels sprouts, and cut them into 1/4's and stir fry them in a little olive oil (or your preferred oil)instead of boiling then continue with the rest of the recipe instructions, it's even better.

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Mar. 27, 2008

Perhaps it was my lack of observance while microwaving, but my walnuts clumped a bit. I increased the salt a bit to play up the sweet/salty factor too. Very good!

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