Roasted Brussels Sprouts with Blue Cheese and Bacon Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 19, 2014
Next time, it think I will add a little balsamic vinegar to boost the flavored, but I did enjoy this.
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Reviewed: Dec. 9, 2013
Needed more cooking time. Originally it turned out great. Made again and it wasn't the same. It needed more butter and longer cooking time. Added grated fresh mozzarella cheese too which made it better. They really need to be cooked for a longer time to make them soft. Loved them otherwise.
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Photo by YummyT

Cooking Level: Expert

Living In: Overland Park, Kansas, USA
Reviewed: Oct. 12, 2013
Went out of the box for me to try Brussels sprouts. I used the butter, next time I will try the olive oil and possibly replace feta for the blue cheese. I will also try it in a pan an cover with a lid instead of bag. Still very tasty.
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Reviewed: Mar. 29, 2013
WOW!! This was one of the best brussel sprouts recipes that I've tried! Omitted the thyme and roughly chopped the sprouts. Other than that, exactly as written. I may be able to get my parents, who don't think anything that's not white isn't a vegetable, to eat it!
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Reviewed: Mar. 23, 2013
I open roasted the seasoned, oiled brussels sprouts that I cut in half and cooked for an additional 10 minutes. Used Garlic Plus seasoning instead of thyme. Did not add any flour. The bacon and blue cheese were wonderful with this!
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Cooking Level: Expert

Home Town: Calgary, Alberta, Canada
Living In: Vermilion, Alberta, Canada

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Reviewed: Dec. 27, 2012
used Roquefort, since we have a cow's milk dairy allergy in the house. Added walnuts and dried cherries. Dressed with a wild mushroom infused olive oil and served over brown and wild rice.
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Reviewed: Nov. 29, 2012
Not so great. Too much thyme, not enough time. The sprouts were still hard, and although I used fresh thyme, I used a standard amount (as convertion charts recommend for converting from dried to fresh) and the thyme flavor was so strong it overpowered any other flavor - and I wanted to taste bacon and blue cheese!
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Photo by Cheryl King

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA


 
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