9 Reviews

I loved the flavor of this dish. I used fresh and cooked them for 15 minutes and they still were a bit on the raw side. Next time I will steam the sprouts in a steamer basket using the sauce as the liquid. Adding the sprouts to the liquid the last few minutes of cooking. Thanks for posting. Made for Spring PAC 2009. :)

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teresas April 11, 2009

We really enjoyed these! I love brussel sprouts, but have never had them with these flavors. I was really glad I tried the combo -- it was a nice change. I used fresh brussel sprouts and skipped the sugar. I steamed these in the microwave for about 6 minutes, so I used a lot less broth. Yummy!

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Maito June 02, 2008

Brilliant combination of flavors - we really enjoyed this recipe, Make sure that you do not overcook the sprouts. Thanks toni will definately make these again 5 April08 Made them again and enjoyed them just as much

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Bergy April 05, 2008

I am pretty much the only person I know that likes brussel sprouts and I think that is because most people have never had them any other way than boiled to within an inch of their lives. So, this is a really good way to show people that sprouts don't have to be mushy and boring. I used chicken stock as I had some open from last night's meal and splenda and it was a nice tangy sauce. I served these with simply steamed fish and then drizzled the sauce left in the pan over the fish and that worked great. Made for PAC spring 2008.

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Sarah_Jayne April 02, 2008

This as a nice side dish with chicken! Didn't add any Splenda and loved the kick of the red pepper flakes!! Thanks toni! :)

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Redsie January 30, 2008

what a unique way to fix sprouts! My husband enjoyed them and he's not a sprouts fan. I used the chicken broth and it added a nice flavor base. The leftovers were tasty since they absorbed more of the ginger flavor. These would be good added to a stir fry. Thanks Toni, for posting! Roxygirl

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Roxygirl in Colorado October 16, 2006

I'm sorry, but this didn't work for us. I love all the ingredients and was sure it would be a hit. I'm not sure what happened, but it didn't come out. I used water and not broth, so maybe the broth would be better.

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Kim127 March 06, 2006

I love brussel sprouts and these were a nice way to serve them. I was surprised that the flavors were not as strong as I thought they would be, though letting them sit a few minutes and cool did strengthen them. I added some leftover cooked cubed chicken and stirred it all together to eat for lunch. A nice way to eat brussel sprouts. Next time I'll probably add a bit less broth/water (I used broth because I had some in my fridge that needed to be used) and a bit more soy sauce. Thanks toni!

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ladypit February 21, 2006

Wonderful! Garlic/soy ginger is not a combination I'd think of for Brussels sprouts but these were unusual and delicious. Also quick to make and fat free. We'll have these again. Thanks, Toni!

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LonghornMama February 03, 2006
Gingered Brussels Sprouts