The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 20, 2009
This was the perfect recipe to get my super picky family to eat brussels sprouts. The first time I made it, I followed the recipe exactly. Next time around, I was out of pine nuts so substituted slivered almonds. Just as good. Excellent mixed in rice.
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Cooking Level: Intermediate

Home Town: Elwood, Indiana, USA
Living In: Anderson, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 17, 2009
I am a lifelong lover of Brussels Sprouts and I really liked this recipe. I used prosciutto instead of bacon and omitted the green onion and it was very good. My 8 year old said that they were great and even the 5 year old managed to finish his serving (though not as enthusiastically as his big brother)
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Cooking Level: Expert

Home Town: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 13, 2009
Excellent dish. I didn't shred the brussel sprouts, just cored and then quartered. I think this would be a great dish for people who don't like the taste of brussel sprouts on their own. It has an almost smoky, nutty taste to it. Try it once and you'll love it.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Everett, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 3, 2009
Didn't have pine nuts and didnot shread just 1/4 and thing cooked in bacon YUM I still want to try with pine nuts
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Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 28, 2009
Sooo good! The only difference I made was using diced prosciutto instead of bacon. My boyfriend doesn't eve like brussel sprouts and he had seconds, I will for sure be making this again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 25, 2009
My family hates Brussels Sprouts, I made this recipe for my mothers boyfriend 80th birthday party. I got rave reviews and I was asked to make this recipe again for thanksgiving. Even my daughter loves it. Definitely a keeper... Thanks MOMZRIGHT
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 2, 2009
Delicious and I am not a sprout fan. Friend's mother peels the layers of brussel sprouts instead of shredding/quartering (keeps vibrant green of spouts when cooked), cooks in bacon grease and garlic. Services with chopped bacon bits. I will never eat brussel sprouts covered with cheese again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 25, 2009
The only way to eat brussel sprouts! Thanks!
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Cooking Level: Expert

Home Town: Milan, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 11, 2009
I loved these. I used bacon grease, but I didn't have bacon or pine nuts. I used margarine and white onions, because that's what I had on hand. This could only be made better by adding the nuts and bacon. I ate almost the entire pan myself. Yum!
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Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 4, 2009
the only thing i did different was to just cut the brussels in half or quarters, depending on the size, just cause i didnt feel like shredding. this is a VERY delicious dish!!!!!!
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Cooking Level: Intermediate

Home Town: Trinidad, Colorado, USA
Living In: Biloxi, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 5, 2009
My Husband loved Brussel Sprouts, and I myself can take them or leave them! This was a very good way to prepare the little rascals, and avoid the "strong" flavor often associated with the veggie. We shedded them by hand, and followed the recipe as is...right down to the bacon and pinenuts. Yummy..not alot of leftovers. Next time I might add afew cloves of garlic and double the green onions.
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Cooking Level: Expert

Home Town: Holland, Michigan, USA
Living In: Canaan Valley, West Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 17, 2009
This was really good. I forgot to buy pine nuts so I used sunflower seeds. Served over an envelop of Knorr chicken broccoli rice. Very good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
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Reviewed: Jun. 13, 2009
The bacon and pine nuts really make this dish special. I did shred them, but I want to try quarters like some suggested.
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Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA
Living In: Noblesville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 6, 2009
This was really good. I did want a sweeter brussel sprouts side dish so I added some sugar, then brown sugar, and honey.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 3, 2009
This was really good. My wife (who doesn't normally like Brussels Sprouts) gobbled them up! She's a big fan of anything with pine nuts. I followed the advice of another reviewer and used the cuisinart to shred - which I regret. The texture was too fine and the dish didn't have a great deal of plate appeal. So I'd either shred by hand or just quarter. Will definitely be making again. Thanks MOMZRIGHT.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Oakland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 12, 2009
If you're not sure how to prepare brussel sprouts- this is it! These were so delicious! I really think just about anything would taste good cooked with pine nuts and bacon, but the combination truly did complement the sprouts well. I didn't substitute any of the ingredients.
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Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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Reviewed: Mar. 31, 2009
I didn't think I liked Brussels sprouts, but with this recipe, I found out that I do like them! I made this recipe for only two servings (there's no way my husband would eat it), and I left out the pine nuts. This is a delicious recipe, though! I'd found a recipe similar to this for cabbage and didn't like it much, but the flavors mesh perfectly with Brussels sprouts. I will definitely make this again! I think I'll try it at one of our Sunday suppers too, and see how it goes over :) Thanks so much for a great recipe, and making me realize that I don't hate Brussels sprouts.
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Cooking Level: Intermediate

Living In: Van Wert, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 25, 2009
Our favorite Brussels Sprout recipe by far!!! I have made these a few times and they are much better just rough chopped instead of shredded. The bacon gives it a great taste. I cooked mine until they were pretty browned too. I also used roasted slivered almonds. But we had them without any nuts and they were just as good. Mmmmmm Mmmmmm good!!
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Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 2, 2009
my friends and i had brussel sprouts cooked this way at a local restaurant during the holidays. we've been trying to find the perfect recipe since then. THIS IS IT! only change i made was to add half a can (~8 oz) of chicken broth to simmering sprouts. i also cut mine instead of shredding them (cut stem ends off Brussel sprouts, discard discoloured outside leaves. cut in half lenghtwise, then slice crosswise to make thin strips)
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Cooking Level: Expert

Home Town: Norfolk, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 2, 2009
This recipe was delicious. I did as others suggested and quartered the Brussel sprouts instead of shredding them. We even ate the leftovers cold, right out of the fridge.
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