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Tasteful for those non-brussel ravers
November 30, 2012
I think the recipe does a nice job with flavoring two vegetables that are not likely favorable to one's palate. It takes time to prepare, but having something different using two veggies and tastefulness, the dish is worth making. I used less olive oil for the mix and used bacon fat to cook all veggies (instead of olive oil as it recommends).
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great dish
November 25, 2012
I used a sherry vinegar leftover, less olive oil and a mix of nuts and it worked out as fine! Next time I'll try it with some quorn added for a vegetarian dish. This great butternut-brussels sprout dish could be a wonderful dish in a vegetarian buffet ( omitting the bacon then, of course ). By the way, if you love this way of cooking, adding a vinaigrette to warm vegetables & bacon, you may also like the Liège salad or salade liégoise, another tasty Belgian dish.
Pros: Quick, Good Value, Easy, Kid-Friendly, Healthy, Appearance, Adaptable, Will Make Again
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Not worth the effort
November 9, 2012
I tested this at home to see if it would be a good dish to take to a thanksgiving potluck. Sadly, I've made lots of recipes as good as this that were far easier--e.g. toss some brussels sprouts and squash with olive oil and herbs and roast in the oven and add a bit of balsamic afterward. No need to boil and then saute, and i prefer the texture and smoky flavor of roasted vegetables. Bottom line, I wouldn't go to the trouble again.
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