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“This is my all-time favorite vegetable recipe! Even people who don't think they like brussels sprouts really love it. I like to serve it all year long.” Joan Braun - Lakewood, Wisconsin
This recipe is:
Quick
Nutritional Facts 3/4 cup equals 296 calories, 23 g fat (6 g saturated fat), 18 mg cholesterol, 321 mg sodium, 23 g carbohydrate, 6 g fiber, 5 g protein.
Originally published as Glazed Brussels Sprouts in Simple & Delicious January/February 2009, p66
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Reviewed on Feb. 07, 2012 by howdu
I was one of those people who just couldn't like brussels sprouts--until I made this recipe. Delicious! The finished dish is sweet, but not too. I thought the vinegar might give it a sweet-sour taste, but I didn't find it so. I think the vinegar added some brightness. I made the recipe exactly as written, except for using chopped instead of halved pecans. Next time I will add a source of heat: dried pepper flakes, hot sauce, or ground cayenne pepper when I add the maple syrup. It seemed the chili powder didn't zip it up enough for me. Also, if using chopped pecans, as I did, I would cut back considerably on the amount. Maybe 1/2 cup, or probably 1/3 cup would be plenty.
Reviewed on Jan. 22, 2010 by Punkyjoe81
This is a really attractive dish - the carrots added a broader appeal. We enjoyed it!
Reviewed on Mar. 01, 2009 by valanddansmith
What a delicious way to serve brussels sprouts!! Great way to get the family to eat brussels sprouts!! Thanks so much for the recipe!!
Reviewed on Feb. 06, 2009 by cheezhed68
This recipe is outstanding! My picky four year old even enjoyed this!
Reviewed on Jan. 06, 2009 by badkitty
Very delicious and change of pace side dish-enjoyed by everyone, even my 6 yr old son! I will make again-thanks!
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