By Studentchef on March 06, 2009
Photo by breezermom
Photo by breezermom
"From the Voluptuous Vegan. Sounds delicious. I'll probably be trying this real soon, so I'll have an update for anyone who's interested. A 1/4 pound of bruseel sprouts is considered to be 20 small or 10 large. The cookbook gives you a choice with the pearl onions that I could not include in the list of ingredients, and that is you could use red pearl onions."
Serving Size: 1 (70 g)
Servings Per Recipe: 4
"We enjoyed this but I changed it and thought I would describe what I did. I just sliced onions, topped/tailed brussel sprouts, mixed up the water, maple syrup and mustard and poured this over everything. I then put into an oven dish and roasted for approx 30 minutes. It was delicious and a lot less work as I had run out of time."
"One of the few brussels sprouts recipes my boyfriend and I can agree on! I just used sliced onion in place of the pearl onions, and left out the pecans because I didn't realize I was out. I used 1 lb brussels, but only doubled the "sauce" and it was still PLENTY. In fact, I could have used a lot less, especially of the maple syrup. I tried to roast in the oven but after 40 minutes, there was still a ton of liquid so I ended up just sauteing on the stove anyway. Even good reheated the next day! Thanks for sharing!!"
"Wow! The flavor is absolutely wonderful! Made exactly as posted, but have to say, I cut this recipe down to serve 2, and found it really only served 1....This is so delicious that I would have to say this recipe as posted serves 2-3. Half it and you will fight your dining partner for every bite! Delicious! Made for Best of 2010 Tag game. Congrats on being selected as a Best of 2010 Recipe!!! Thanks for sharing this wonderful recipe."
"Really liked this. I used chopped yellow onion and skipped the blanching part. I cut back on the maple syrup and water a little,I didn't want too much liquid. The carmelization and toasted pecans were terrific. My husband and I both though this was an excellent veggie dish."
"OMG! This has to be one of the most flavorful recipes we have had in a long time. I could have eaten the whole thing myself. Each time you take a bite a new flavor pops out. I had to cook it longer to get it to caramelize and I took the lid off. My sprouts were misbehaving and decided to remove a lot of their leaves. I served these tasty guys with recipe #370614 and rice pilaf. Thanks for posting. This is going in my best of 2010 cookbook. :)"
"Absolutely enjoyed making this easy-to-prepare dish of one of my favorite vegetables! The combo of caramelization with the toasted nuts & this veggie was a very nice change of pace for us, & the recipe is a definite keeper! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]"