I thought the glaze on this really went well with the carrots. My husband doesn't like cooked carrots, and he thought they were nice. I couldn't tell that it did much for the sprouts, though. I think next time I make this I will just make it with carrots, and will do the sprouts separately.

Every year for the holidays I try to make a new side dish for my family to try and this year I went with this recipe and it turned out to be a hit. We all loved this recipe and now I make it all the time, it never gets old.

I don't eat brussel sprouts...but my fiance does! He liked this dish quite a bit. I liked the carrots a lot! I also added green beans. The brown sugar really makes it yummy. Next time I will boil the sprouts a bit longer, as they were not tender enough so I microwaved them for 1 minute then boiled them again in the sauce. Perfectly done!

way too much pepper

Very good, even for those who aren't huge fans of Brussels Sprouts!

I have made this recipe several times and everyone just loves it. The only thing that I changed is to only use 1 teaspoon of pepper, it is just great!

I have always hated brussels sprouts since i was a kid because they were so bitter. things change as you grow up. So I figured I'd try it again. holy cow! This recipe was awesome. Triple the recipe, you'll eat most of them before they are served. they come out super yummy. and don't worry, you can't use too much butter. :)

Being a Vegetarian, I used vegetarian broth and 1/2 tsp of Lemon Pepper based on other reviews of too much pepper. I cooked my fresh carrots, then added my frozen broccoli with it till tender. I transferred to a pan where I added the broth mixture. This cut my cooking time greatly. Very good dish! Will make again. I enjoyed the tint of sweet.

Good flavor...even my kids ate them up.

Yummy Yummy Yummy

A nice change of pace for a side dish. I couldn't get the liquid to reduce enough, though, so it was still watery. I did add a tablespoon of cornstarch, as someone else suggested. Also, I steamed the veggies while the glaze reduced, then added it all together to the pan for a few minutes to coat the veggies with the glaze. Yum!

Really liked this combination. Didn't have any trouble getting the glaze to reduce. Cooked veggies crisp tender and blanched ahead of time. Reduced the pepper by 1/2 and it was enough. Glazed the reheated veggies all together and put in oven uncovered at 350 degreese for 45 minutes while I prepared the rest of my dinner.

I made this for my family's thanksgiving dinner last year and they ALL loved it and wanted the recipe, even my uncle who is the world's pickiest eater! Thank you!

I made this for Thanksgiving dinner because I love Burssels Sprouts and because I wanted a colourful dish to make the dinner look nice. I took the advise of several others and cooked the veggies a bit more than recommended. I also added some cornstarch (mixed with a little water) to the sauce to thicken it a bit. I would add more next time, as the sauce is still fairly "watery". Overall it was very colourful, extremely tasty and even the kids came back for seconds. It was even better as leftovers - I froze the leftovers and then we ate them a couple of weeks later after we were done being tired of turkey leftovers :) Overall a terrific recipe that I will make again and again.

excellent. It really added variety to the same old boring veggies i eat everyday. I boiled the brussel sprouts and baby carrots, until they were at a texture I would enjoy eating them at. Also, I used hardly any pepper, just a pinch.

Awesome, just too much pepper, and I like spicy stuff! Use pepper to taste, not just a measurement, really--it killed the recipe the first time I made it. I also steam the brussel sprouts and carrots instead of blanching them, worked perfectly! Otherwise, the sauce is perfect and yummy!

I didn't find anything special about this dish. Sorry

We severed this dish on Christmas Eve. I listened to an earlier reviewer and cooked the veggies closer to doneness I wanted them to be in the end and it turned out wonderful. (Also cooked them a day ahead) The sauce really compliments the brussel sprouts. I didn't think it did much for the carrots, but the addition of carrots did look pretty. I'll make this again, omitting the carrots.

I made this for Christmas dinner and it was awesome! I'll make it every year as a tradition now.

This recipie turned my husband and I into Brussle Sprout lovers.Get the smallest ones you can find and chop the stem end down.Cut an X into the core area to prepare the sprouts. verna01