I loved the garlic in this, but didn't really enjoy the texture of the shredded brussel sprouts. Next time, I think I'd chop them up coarsely, or just quarter them. Otherwise, I loved the recipe.
Yummy brussels sprouts! The brown sugar was nice with all that garlic and the red pepper. The shredding of the sprouts made this a quick and easy side dish - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!
Made as directed and love it! Thanks, Susie D! Made for the hostess with the mostess at 'Zaar - specifically PAC Fall '09. Thanks again, Susie D.
Very nice way to make brussels sprouts! Very very garlicky, so Dh was super pleased, I would have cut it down just a bit, but even my DS5yo ate his portion, so that says a lot! used 1/2 Tbsp seasoned rice vinegar, and only a couple tbsp of water, and it was just perfect! I also used Pam instead of the oil and didn't miss it one bit - so my only calories were the couple from the brown sugar. Served with Baked Noodles and Maple-Glazed Salmon and it was the perfect meal!
Ah, garlic! :) Enjoyed this and no one knew it was brussel sprouts. And it was very easy to make. Only downside is that before the water, the brussel sprouts were a bright green but after cooking in the water they had that drab green color. Made for Pick A Chef fall 2007 - cook the 6-PAC.
I thought this was a nice change from plain old brussel sprouts. I, for some reason, did not have any brown sugar so I used plain sugar. I like the flavor very good and nice color for a christmas dinner.
Mmmmmm!!! Love, love, love brussell sprouts! I wasn't sure how this would turn out, with the brown sugar and vinegar, but I was intrigued... Tried to snag you on PAC today, Susie D, but I was a minute too late. I made this recipe anyways, and am I glad I did! Thanks for posting!
Anything with that much garlic has got to be good! This was made using fresh brussel sprouts that were shredded using the food processor. We really enjoyed the new and healthy way to enjoy sprouts.
Love this! The garlic is to die for! I used 2 pounds brussel sprouts, skipped the sugar left all ingredients as called for. I did used kombucha for the apple cider vinegar. I did find the pulsing which I did in three batches gave very big difference in the texture was very small to large chunks which I sliced to make more uniform.
This recipe is a colorful and delicious way to tame the bitterness of Brussel sprouts. Made for Veg 'N Swap tag for the October VIP.