Reviewed: Apr. 26, 2012

Sadly, they still taste like brussel sprouts. Good try, though. Only bacon or cream can make these suckers palatable. This recipe is not the answer to your prayers if you are a brussel sprouts hater like me. This recipe might work out if you like brussel sprouts a little bit.

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Reviewer:

lisasuej

Reviewed: Mar. 20, 2012

Have always hated and loathed Brussels Sprouts.... till now! These are awesome.

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Reviewer:

Darv

Reviewed: Feb. 5, 2012

Delicious. Only change was I added crushed red pepper. Leftovers were very good on a salad the next day, too.

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Reviewer:

What's for dinner, mom?

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Cooking Level: Expert

Reviewed: Jan. 16, 2012

These turned out tasty, but I found I couldn't follow the directions exactly. I believe I'd have ended up with a mess if I had. If garlic, then onions are cooked for the stated times on medium heat and then raw brussels sprouts are added, the result will be sprouts that are burnt on the outside and raw on the inside. I added the garlic and onions together in the cold oil and brought it up to while sweating the aromatics. I added the sprouts (I had to cut most of mine as they ranged from medium to huge). They started to brown quickly, so I added about 2 TBSP of water and covered them for a few minutes. When I uncovered them, I continued to cook them until they carmelized. At this point they were cooked nicely and not burnt.

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Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Oct. 26, 2011

Num! Even if you think you don't like Brussels Sprouts you may like this! Just don't overcook them, they turn unpleasantly mushy and bitter. Like other reviewers mentioned it really helps the texture to microwave or steam lightly before browning in the skillet. It is fine to go ahead and stir, just give them time to brown. I only used fresh garlic and didn't bother with garlic powder. Served with pork tenderloin and rice pilaf for a tummy warming autumn meal.

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Reviewer:

cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jul. 28, 2011

I started cooking them this way about a year ago, but added in some chopped red sweet pepper in place of the onion. The flavors really suit one another - the bitter with the sweet.

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Reviewer:

mkkroeber

Reviewed: Jul. 27, 2011

these were really good. we love sprouts as is but decided to try something new with them and it was so much better. Sent it out to others to try and everyone is raving about them.

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Reviewer:

Stacey

Cooking Level: Intermediate

Home Town: Huffman, Texas, USA

Living In: Hesperia, California, USA

Reviewed: Jun. 8, 2011

I used shallots instead of onions. These were very good.

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Reviewer:

Lydia

Cooking Level: Intermediate

Home Town: Taunton, Massachusetts, USA

Living In: Marion, Massachusetts, USA

Reviewed: Jun. 7, 2011

Seasoning was good but sprouts were to tough, need away to get them alittle more tender!

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Reviewer:

Bill

Reviewed: Jun. 4, 2011

It was really good! Next time I will add the garlic and onions at the same time as the brussel sprouts though, cause they were burnt to a crisp. I also added butter. yum.

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