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These were great! The sauce reduced nicely into a tangy sort of glaze. I used the butter, but skipped the olive oil. Thanx for a new brussels sprouts recipe. They are my favorite veggie!

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*Parsley* February 23, 2009

I had to make these with frozen sprouts and will try them again when fresh are available. For the frozen sprouts, they were defrosted enough to cut in half and then added to the pan for about 5 minutes as stated in step 4. They were served as a side to Red Beans and Rice With Sausage. Made for *PAC Spring 2008*.

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PaulaG March 30, 2008
Sweet and Tangy Brussels Sprouts