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Made a similar version of this for Thanksgiving from Jeanne Kelley's cookbook Blue Eggs & Yellow Tomatoes and loved it (although I modified by using walnuts & dried marjoram). The flavors were amazing and while the cream does not make an actual sauce, it coats the sprouts with a creamy goodness that is definitely a part of what makes this dish great. Made a second time & chose to roast the Sprouts in the oven first at 425 until golden and then proceed with the recipe- which also worked well . A keeper- thanks for posting!

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averybird January 16, 2011

Great way to prepare brussels sprouts! Used garlic instead of shallots and fat-free half-and-half for the cream with great results. Really enjoyed these - thanks for sharing the recipe! Made for the Best of 2011 event, recommended by averybird

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loof January 27, 2012

I couldn't get the cream sauce to thicken as much as I thought it should. And there were too many pine nuts for my taste. But I will try it again!

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thorn December 29, 2003
Brussels Sprouts with Pine Nuts