Reviewed: Dec. 4, 2011

These were fantastic! I made them for Thanksgiving and they were all gone, which was a major shocker. Even my husband ate them! I made them a second time a week later, this time I quartered them and used almond slivers instead of pine nuts. Next time I'm going to sprinkle in a bit of gorgonzola (stealing this from Match Box in DC China Town) Yummy!

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Reviewer:

yumnjam

Cooking Level: Intermediate

Living In: Alexandria, Virginia, USA

Reviewed: Dec. 4, 2011

Unbelievably delicious and the colors of this dish while cooking are vibrant. I used Canadian Bacon and it worked as well, although didn't provide the fat, so butter worked. I sliced the sprouts thinly and loved the added flavor of the pine nuts as well!

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Reviewer:

Carly

Reviewed: Dec. 3, 2011

Taste good, but not worth all of the effort cutting up the brussel sprounts. You could substitute a head of cabbage and get the same effect.

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Reviewer:

robin

Cooking Level: Beginning

Reviewed: Dec. 2, 2011

Very yummy! I added some hot sauce to spice it up a little, but overall really good.

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Reviewer:

ladyjade79

Reviewed: Nov. 24, 2011

Wow. Just wow. Try this gem with some pasta tossed in, double wow.

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Reviewer:

ZunyK

Cooking Level: Intermediate

Living In: West Melbourne, Florida, USA

Reviewed: Nov. 24, 2011

Fabulous! I did alter the recipe: 1/2 pine nuts 1/2 slivered almonds, turkey bacon, no bacon grease, added a cider vinaigrette dressing....... Yummmmm!!! I really don't want to take them to thanksgiving to share!!!!!!

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Reviewer:

klryd

Reviewed: Nov. 23, 2011

EVERYONE loved it! Once it was not in it's normal form no one questioned that it was a brussel sprout and asked for more. I made it again and added some leftover chicken, it was a big hit AGAIN.

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Reviewer:

DLEON

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Nov. 22, 2011

Yum! I'm just sampling from the pot as they are cooking, and I can already tell that they're fantastic! The only change I made was to use walnuts instead of pine nuts because that's what I had on hand but left everything else the same. So far I've only been able to get my husband to eat brussels sprouts if they are roasted and slightly charred, so I'm anxious to see what he thinks of these. I guess I'll know in about a half hour when he gets home. :-) Thanks for posting!

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Reviewer:

ROBSGAL1

Reviewed: Nov. 21, 2011

Excellent vegetable dish! People who like brussel sprouts are going to love them and people who don't like brussel sprouts will like them!

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Reviewer:

flower20851

Cooking Level: Expert

Reviewed: Nov. 21, 2011

I have made this using pancetta as well and it is just as delicious. For leftovers, I added to a potato salad I made using olive oil, new potatoes, spring onions, the leftover shredded brussel sprouts and added more crispy pancetta. A little white wine vinegar salt and pepper and you have a new version of potato salad.

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