By Susie D on May 30, 2006
Photo by Jostlori
Photo by Jostlori
"Are you a Brussel Sprout fan? You might be convinced after trying these. This fast dish has lots of flavor. Recipe from Vegetarian Times."
Serving Size: 1 (150 g)
Servings Per Recipe: 6
"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 recipe#10691 and recipe#102139 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."
"This one is a keeper! I don't know why I don't make brussels sprouts more often -- it's probably bad childhood memories... BUT this recipe will win you over, it's excellent! And easy! Make this!"
"EXCELLENT! 5 wonderful stars!. I didn't use the food processor: my sprouts were quite big so I just sliced them very finely with a sharp knife... and I only used 1/4 cup of water .. just enough to cook everything though on a high heat. The combination of the sprouts, garlic, sugar, vinegar and pepper is wonderful. Serious YUM! Please see my rating system: 5 stars for making a sprout recipe sing! easy and tasty, what more do I need? Thanks Susie !"
"This was a new way to eat Brussel sprouts! My DH really enjoyed it and so did I! I added butter to my husband's, he likes it that way. Thanks!"
"I am the only one in the family that likes brussel sprouts and this recipe I enjoyed! Used frozen brussel sprouts that I defrosted a bit in the microwave. Added the red pepper and did not use the whole cup of water. Loved the garlic flavor and will try this again with shredded fresh brussel sprouts."
"Susie, these were really different and good! Even my DH who would NEVER have touched a brussel sprout, ate a whole serving! Thanks for sharing. Nick's Mom"
"This is a yummy, unique was to make Brussels sprouts. I didn't use the optional red pepper, because I didn't have one. I coarsely chopped my garlic. The flavor is nice and garlicky, but it's not overpowering; I think the brown sugar "tames" it a bit. I'm really not sure that coarsely chopping the sprouts in the food processor is necessary. I think if you wanted to save a step, just use small, whole sprouts. Thanx for a great new recipe. Next time I'm going to use the red pepper; I imagine the color will look beautiful."