Glazed Carrots and Brussels Sprouts Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 4, 2012
I have made this with both frozen and fresh brussels: definetely go with fresh!
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Cooking Level: Expert

Home Town: Rockland, Massachusetts, USA
Reviewed: Jan. 13, 2013
Wow everyone ate their Brussels sprouts! Will definitely make again!
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Reviewed: Mar. 7, 2013
The sauce was a little thick, so I thinned it out with a little more apple juice and another good squeeze of lemon. Made exactly as written, tasted, and then added a little more cloves to suit our tastes. We love fresh brussels sprouts, so I'm always looking for new recipes; this was a nice change of pace.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: May 12, 2013
The carrots were good, but the brussel sprouts were just ok. I'd make this again with just the carrots
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Cooking Level: Intermediate

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Apr. 21, 2014
I made this for easter this year and they were delish!! The only thing I did differently is I roasted the carrots and the brussel sprouts instead of boiling them. I will definately make this again!
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Cooking Level: Expert

Living In: Council Bluffs, Iowa, USA

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Reviewed: Jul. 9, 2014
These weren't necessairly bad, but they weren't to my taste, and definitely not what I was expecting. While they are glazed, it was more of a savory glaze as opposed to a sweet glaze. I wasn't a fan but my husband loved. If I make this again, it will be in a small batch for him, and keep mine unglazed.
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Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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