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    You are in: Home / Recipes / Gingered Brussels Sprouts Recipe
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    Gingered Brussels Sprouts

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on April 11, 2009

      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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    • on June 02, 2008

      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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    • on April 05, 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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    • on April 02, 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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    • on January 30, 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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    • on October 16, 2006

      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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    • on March 06, 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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    • on February 21, 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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    • on February 03, 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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    Nutritional Facts for Gingered Brussels Sprouts

    Serving Size: 1 (273 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 62.2
     
    Calories from Fat 6
    11%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 332.9 mg
    13%
    Total Carbohydrate 12.2 g
    4%
    Dietary Fiber 3.8 g
    15%
    Sugars 2.7 g
    10%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    Splenda granular

    Detailed Nutrition Values About Nutrition Info

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