Reviewed: Feb. 2, 2008

This was pretty yummy, something different to have for dinner. Something about the red wine vinegar didn't taste right though, and you have to be careful to cook the brussel sprouts long enough for the right texture. Thank you for a different type of recipe and for a new taste.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Danielle in Dallas

Cooking Level: Intermediate

Home Town: Tinley Park, Illinois, USA

Living In: Flower Mound, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 13, 2008

Oh My Goodness...made these this evening. Shaved them with my ceramic slicer and nothing could be easier. Used olive oil and butter, then tossed in some REAL bacon bits at the end...Let them sit in the pan long enough to get a bit of brown/caramalized and they were delicious and nutty...even the teenaged boys who turned up their noses dove back for seconds. FOUR teens ate brussels sprouts!!! Hades has frozen over in our city. A definate KEEPER...thank you

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

shelteredrose

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2008

I have been making a similar recipe for years, and it has been a hit with even the non-brussel sprout lovers. I make it with a few differences.....instead of almonds, I use pine nuts. this is a very nice taste, saute until lightly toasted, and use seasoning salt. Also at he end, with the crumbled bacon, add sliced green onion tops. This is delicious!!

Was this review helpful? [ YES ]
9 users found this review helpful