8 Reviews of Glazed Brussels Sprouts and Carrots With Almonds

From: bigbadbrenda

On Jun 13, 2007

I liked the combination and colour. Next time I will add a bit more juice and cut back on the butter. Thank you, its a keeper.

From: Redsie

On Apr 16, 2007

What a great way to serve brussel sprouts!! Very tasty and delicious! Next time I make it though, I would add less butter and more lemon juice!. Thanks Laffer!

From: little_wing

On Feb 19, 2008

This makes such a pretty side dish! The sweetness of the glaze and the crunch of the almonds make this something even the kids won't say no to! thanks for sharing!

From: Susie D

On May 29, 2007

We enjoyed this recipe and thought it was flavorful. It will be a nice addition to my veggie rotation. I started with frozen brussel sprouts and reduced the butter by half. The result is very colorful, slightly sweet, and the almonds add a nice crunch. I served this with Mama's Best Macaroni and Cheese. Thank you for sharing your recipe! Made for the World Tour 3.

From: bmcnichol

On Feb 23, 2008

This was good and easy to make. I used a bag of frozen baby brussel sprouts as that is what I had on hand. I followed the rest of the recipe as written other then I only added the almonds on mine and hubby's and not the kids as they would not have liked them. This was a nice, different side dish.

From: Sydney Mike

On Aug 5, 2008

Very much enjoyed the way the other ingredients spiced up the Brussels sprouts! I did use lemon pepper in place of the usual S&P, but that's just my personal preference! I also used a rounded half cup of toasted almonds! A very, very nice keeper of a recipe! [Tagged, made & reviewed for a teammate in our vegetarian group in the Vegetarian/Vegan Recipe Swap]

From: PaulaG

On Jun 10, 2007

I followed Susie D using frozen baby sprouts and baby carrots which were cut into 4ths. The sprouts and carrots were microwaved for a few minutes. The ingredients for the glaze were sprinkled over the cooked vegetables, given a quick stir and then covered for a few minutes. At serving time the almonds were sprinkled over all. The sprouts had a delicate glaze with a nice crunch provided by the almonds.

From: NoraMarie

On Jul 2, 2008

These were quite good