Recipe by: Christine L.
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This recipe turned out great. However, the original directions were slightly confusing and way more time consuming than need be. I steamed my carrots and brussel sprouts for 10 minutes while the...
Tonight for Xmas eve dinner for 10 adults and small kids, I mades several side dishes from this site -- this recipe being one of them. This was the only 'blah' dish, and was disappointingly NOT ...
This recipe turned out great. However, the original directions were slightly confusing and way more time consuming than need be. I steamed my carrots and brussel sprouts for 10 minutes while the...
I made this with a few revisions. I only added about 1/2 of the chicken broth (to give it a more "glazed" consistency), less pepper and more brown sugar. I also added grated orange peel. Wow, it...
This is an outstanding recipe. My kids will now eat brussel sprouts. I will continue to make these veggies. The only thing that is absolutely necessary to follow is the reducing of the sauce....
This was an easy and great dish to make. It's my favourite brussel sprout recipe ever!!! I just made it simpler by boiling baby carrots and frozen brussel sprouts together until the carrots wer...
Delicious-served it with Roast Pork with Maple and Mustard Glaze and Bella's Rosemary Red Potatoes. My father-in-law couldn't get enough of these.
My guests loved this today, made to accompany Rita's Sweet Holiday Baked Ham (this site), another great find. I like to prep ahead to avoid chaos at the 11th hour, and this was perfect. I prep...
Mmmm! Sweet glaze with sweet vegetables! I personally thought the glaze tasted better on the brussel sprouts since it naturally soaked it up. I also tweaked the recipe a little bit and used 1/...
Tonight for Xmas eve dinner for 10 adults and small kids, I mades several side dishes from this site -- this recipe being one of them. This was the only 'blah' dish, and was disappointingly NOT ...
Am I the only one that thought that 1 tablespoon of pepper is WAY tooooo much? It was so spicy that it was almost inedible. I needed to add many things to tone down the pepper. I was wonderin...