Reviewed: Apr. 26, 2012

I have made this several times and my husband and I love it. I make it exactly as written except I do not add the bread crumb topping as I'm trying to lower our carb intake.

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loriG

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Reviewed: Feb. 12, 2012

Delicious as is!

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patricia

Reviewed: Dec. 13, 2011

My parents loved this; although my dad complained about me messing with his sprouts when he saw me mixing it, after he had some, the leftovers became "his sprouts". I wanted to quadruple the recipe for company, so I used 1-1/2 cups of sprouts and 1-1/2 cups of carrots, upped the horseradish to 3 teaspoons, and used a little more salt and pepper. I then multiplied the rest by 4. I will definitely be making this again and again.

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svg1

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Nov. 28, 2011

I substituted a gourmet wasabi sauce for the horseradish and it tasted great!

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swhit

Reviewed: Sep. 15, 2011

I used a bag of frozen brussel sprouts from Trader Joes. Since the sprouts were so small, I didn't cut them in half and they cooked faster than the carrots so I pulled them out of the pot early in order to maintain their crispiness. I used spicy horseradish but next time, I will add more since I really enjoyed the tangy taste. I was really suprised at how well these ingredients work together. I will definitely make this again.

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Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Colonial Heights, Virginia, USA

Reviewed: May 16, 2011

We enjoyed this recipe, though had wanted it to be a little spicier. Next time I will either add more horseradish or some red pepper flakes. We had it as a side with grilled salmon, and it was a lovely change from the usual!

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Cooking Level: Expert

Reviewed: May 11, 2011

we really enjoyed this. we opted out of the butter/margarine, using water instead, and it was great. if you use frozen brussel sprouts, i would recommend thawing them in water, skipping the halving part, and then just adding in the carrots. we thawed them in the saucepan, then halved them, and then added the carrots and water. we used onion powder in place of the onion, and ginger instead of horseradish. we also added in some yellow mustard. it's the brussel sprout & carrot combo that really seem to make this dish, and the breadcrumbs. everything else can pretty much be changed. thanks for a great recipe!

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Reviewer:

stick a fork in me, I'm done

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Reviewed: Mar. 6, 2011

I don't like brussel sprouts but have a guilt thing about that so I've been looking for a recipe that will magically allow me to like them - this was a good one! The cast of ingredients are unusual but the flavors definitely work well together. Easy to fix, very different and saved me on therapy!

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Reviewer:

Kimberly

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Weatherford, Texas, USA

Reviewed: Dec. 25, 2010

This dish got rave reviews at my Christmas Eve dinner. I used homemade mayo to make this dairy and soy free, and I baked a portion without the breadcrumb topping for myself, and it was great. Everyone else ate it with the breadcrumb topping and said it was fantastic. I used 5 cups of fresh brussels sprouts and 5 cups of carrots and scaled the rest of the recipe to match. Baked in a 9x13 dish, and 8 people ate almost 2/3 of it...this recipe is definitely a keeper!

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