Reviewed: Dec. 8, 2009

Definitely not "spicy" I would double everything except the mayo if I ever make this again.

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FIVELETTE

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2009

YUM! Never thought I'd say that about the infamous brussels sprouts! This was actually my first time eating them (that I remember). I bought some from my farmers market on the reccomendation of a friend. So I'm sure I had the best of the best :) I didn't have horseradish and wasn't about to buy a jar for a recipe. So I used a packet of "Zesty" sauce from Burger King, lol (used for their onion rings). Maybe that tip will help someone else out who dosn't have horseradish laying around :) I'm going to make this again - I hope the frozen brussels sprouts won't be a dissapointment.

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frogmama

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Reviewed: Nov. 26, 2009

I increased this to 8 servings. It was a big hit with the whole family. Very easy to put together ahead of time and take for last minute heating/browning.

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Jeri L.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 7, 2009

Who ever thought that brussels sprouts could make a home smell heavenly while cooking! And the taste was out of this world! Thanks for the recipe!

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Melissa

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Reviewed: Aug. 30, 2009

This was phenomenal, I wasn't sure about the ingredients at first but they really married well. I love how the bitter delicious taste of the brussels sprouts is enhanced rather than masked by the mayo and horseradish. The texture is awesome. I can't wait to make this again.

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Brigitte

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Reviewed: Aug. 16, 2009

This one's a winner! I can't wait to make it again........

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new2cooking

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Reviewed: Apr. 9, 2009

I really liked this recipe. I am not a fan of brussels sprouts, but the carrots cooking with them helped right off, and the sauce was yummy. I will definitely use this recipe often. Thanks for sharing!

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HoboBeaver

Cooking Level: Intermediate

Home Town: Broken Arrow, Oklahoma, USA

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Reviewed: Oct. 2, 2008

Wonderful way to eat sprouts and carrots. They didn't seem very spicy so I added a couple shakes of Tony Chachere for some kick. It looked like there was way too much sauce so I added some to the veggies, instead of combining everything, and ended up with enough to do the dish again - and will do just that very soon! Thanks for the recipe!

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Cindy

Home Town: Hebron, Ohio, USA

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Reviewed: Apr. 24, 2008

I have made this a few times now, and it's just excellent! My husband and I have always liked brussels sprouts, but after making this, I will never have plain sprouts again. It's so delicious! My mom who never liked brussel sprouts even raves about this. I made no changes to it (except I didn't put the parsley on it), it's a perfect recipe I'll eat over and over.

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Courtney

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Apr. 5, 2007

Wow, this was great. I love brussel sprouts and am always looking for different ways to cook them......this is my new favourite.

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Karen

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2007

These were interesting, but I'm not sure I'll make them again. My problem was mainly the brussels sprouts--they had such a strong flavor that it seemed to me that they needed something sweet to offset it. The carrot portion tasted better to me. I used frozen baby brussels sprouts and didn't halve them--don't know if that made a difference. Anyway, thanks for the recipe--the final dish did look pretty appetizing and someone who really likes brussels sprouts might enjoy this.

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