Reviewer:

Reviewed: Jan. 13, 2013

This recipe is kind of insane, in a good way. Brussels sprouts are one of my favorite vegetables, and this just might be my new favorite way to prepare them. Coring and shredding the sprouts is a little time consuming but the results are well worth it. I prefer to omit the butter and *not* drain the bacon grease; I find the bacon fat more flavorful than butter.

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Reviewer:

bitterquill

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Blackfoot, Idaho, USA

Reviewed: Jan. 12, 2013

Delicious!

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Reviewer:

elenaj

Reviewed: Jan. 7, 2013

We've made this a few times now. I don't care for brussel sprouts but my husband loves them. I've finally found a recipe that we both LOVE with brussel sprouts! Thank you! It's a special treat for us. BTW Trader Joe's has brussel sprouts already shredded - save your knuckles ;-)

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Centralia, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 1, 2013

good recipe, I quartered brussels sprouts, too lazy to shred. and had no pine nuts so I used sliced almonds. Took a little longer to cook because of sprouts being larger. Everyone like it, will make again when time allows. I usually roast me sprouts, I find it easier than standing over a pan.

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Reviewer:

BOORD

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Los Angeles, California, USA

Reviewed: Nov. 26, 2012

I made this for thanksgiving dinner and they were a HIT!! Everyone loved them and they are very easy to make. I also added some gorgonzola cheese at the end.

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Reviewer:

mom in jersey

Reviewed: Nov. 22, 2012

Absolutely delish, the only thing on the Thanksgiving table that had no leftovers. I quartered the brussel sprouts as others suggested, added about 1-2 tbs. balsamic vinegar while cooking on the stovetop and then finished off in the oven for about 10 minutes for a wonderful nutty flavor. This will be our go-to holiday recipe.

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Reviewer:

Ann & Scott

Reviewed: Nov. 21, 2012

Everyone loves this! I've tried many recipes, none of which are nearly as tasty. Brussel Sprouts are often bitter or not very flavorful. This recipe has fantastic texture and flavor. I made it for a teachers appreciation luncheon and the teachers all loved it and wanted the recipe. It's a pretty dish and I am actually making it this year for Thanksgiving in lieu of the high sodium, mushy canned green bean casserole which no one seems to be able to do without. This, to me, seems like a fabulous alternative, much tastier AND healthier.

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Reviewer:

spaceflower

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Norman, Oklahoma, USA

Reviewed: Nov. 15, 2012

We love this recipe so much - even the kids - that we have moved it to one of our sides for Thanksgiving dinner [requested by the kids!] ONLY caution is making ahead [except for adding in bacon] & re-heating without over-cooking - the stove area is too crowded to be sauteing right before serving this big feast!n Would love any suggestions.

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