Brussels Sprouts Supreme

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fantastic! The creamy flavor is a new twist on a great vegetable.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm not a big fan of brussels sprouts but this recipe was delish! I used coconut milk instead of heavy cream because I'm practicing paleo and I loved it. My husband even liked it - and he doesn't like much.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am not a huge fan of Brussels sprouts, but I do like pine nuts and cream, so, this looked good enough that I tried it. It was easy to do, and very tasty. Have made it several times since.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ohmyglorious!!!!! This IS sooooo delicious!!!! Finally a Brussels sprouts recipe that my Belgian hubby --who only thinks sautéing the sprouts with onions is the only way to cook this veggie-- and for my finicky 11-year old daughter. I only used one red chili pepper that i found at my grocers, used an onion and omit the pine nuts. And i followed "DianaFrey's" idea of transferring all the concoction in a baking dish and topped with breadcrumbs and cheddar cheese and baked at 190°C for 10minutes. D-E-L-I-S-H!!!!!
Dank u wel, Marcella!!!!! Thanks so much, doll! =]

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this twice and the second time was perfect. Be sure your Sprouts are fresh and sweet, reduce the chicken stock to a glaze before adding the nuts and pepper. Do not reduce the cream by much before adding sprouts back in. Great dish!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We made this, but added a dash of cayenne and paprika, and rather than finish in the pan, we transferred to a casserole dish, topped it with a mixture of grated manchego cheese and panko bread crumbs, then let it brown in a 350' oven for about 10 minutes. Even my kids loved it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Never really liked brussels sprouts, now I can add a new fall vegatable to my dinners. Grocery store was out of Pasilla chile so I used Ancho Chiles instead. Tasted great. Will make this recipe again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am a HUGE brussels sprouts fan, and this recipe has become my favorite way to cook them. It will make a fan out of even the most ardent opposer.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely delicious! I couldn't find the correct chile peppers so I had to substitute a red bell pepper (looked great because it was Christmas dinner and it was still wonderful. Everyone loved it and it was the only dish that was gone at the end of dinner.