I’ve made this recipe numerous times and it’s always fantastic. Over the years I’ve kept reducing the water that they say to put in at the end, and today I just left it out all together and it was fine. Just forget about that water step! Maybe drizzle a little on if you need to, only if it’s getting dry. But it really does not need any water at all!
Beth
Chicago
11/25/2022
This is a wonderful recipe and has become a staple for our Thanksgiving Dinner. In fact, I have to make an extra dish so that my sister in law can take it home.
Sarah
Santa Cruz, CA
11/7/2021
This has been a traditional holiday side dish for our family since I first made it in 2007. It's been taken to friends' homes when we've been invited for Thanksgiving and ALWAYS gets rave revues and requests for the recipe - even people who don't like brussels sprouts LOVE this recipe!
welshrider
Virginia
11/24/2020
Great holiday recipe! We have made this about 10 times now and it has become a staple side dish at Thanksgiving and Christmas. I lower the added water to about 2/3 of a cup lest it get soggy. Great flavor and liked by both brussels sprouts lovers and haters. I make this dish all the time and it is always a hit. You can also prepare it the day or morning before a meal and reheat it later, it doesn't lose anything in the reheating.
theatrehooligan
Canton, CT
12/24/2016
I've made this recipe several times and it's always great. Easy to make and delicious. Perfect leftover food too!
Anonymous
Chicago
11/12/2016
Dear Epicurious, Your pop up ads are enough to make a person insane. I have a login, so you have my information. I expected spam and the selling of my address, but the incessant pop up ads are as obnoxious as The Real Housewives. I would rather pay a subscription. All I wanted was a recipe for some sprouts. Trust me, I see all of your other ads. They are like birdshot all over my screen. But why send a pop up ad every time I move my mouse? It's too much. I think I'll sell my soul to the Google machine instead.
rhs
Popup City
12/16/2015
GREAT RECIPE! I have only had compliments with this dish. At my market you can even buy pre-sliced brussels sprouts. As many reviewers say, half the butter and half the water indicated -- and don't overcook. Simple and delicious!
Anonymous
NYC
1/19/2015
Perfect and easy as written! Simple recipe and guests went nuts over this dish. Maybe a touch less water next time...
Anonymous
NYC
11/22/2014
Excellent! Made as directed, but next time I think I'll cut back on the water (3/4cup) so I don't overcook the sprouts while I try to boil off the extra water.
linder023
Hoboken, NJ
11/15/2014
Just made this tonight as a "test-drive" for Thanksgiving dinner and it is a WINNER! Substituted out the apple cider vinegar for Trader Joe's Orange Muscat Champagne Vinegar and it was awesome. Takes two skillets, but totally worth it!
cookie247
Las Vegas, NV
11/6/2014
Omg so good!!! You can definitely half the butter and use less than a cup of water. I recommend using 2/3 cup water.
ourimageshines
florida
8/13/2014
Fabulous recipe. It has been part of our Thanksgiving menu for four years. It's easy to prep the Brussels Sprouts & Shallots in advance to make the final dish come together in a snap.
CastIronCook
Boston, MA
2/19/2014
I skipped the sugar and used half the amount of butter. It was a huge hit, even with those who "hate" brussel sprouts!
txbrneyes2
Austin TX
1/5/2014
I've made this every year since its debut. Many have written superlatives that do not need repeating. Even the most gushing accurately reflects the qualities of the dish. Here are some "cook's notes". Prep. Use fresh brussels sprouts and prep them the day before. Pour wine or beverage of your choice. Trim. (Neighbors with chickens? Save the trimmings for them). A food processor makes quick work of the slicing for sprouts and shallots. Bag separately and refrigerate until day of. No food processor? Ask a loved one to get you one. No budget for this? Get a really good Japanese chef's knife and keep it sharp. DO NOT caramelize shallots in advance. They coagulate in the fridge after caramelization. DO use the microwave to soften onions of any ilk prior to caramelizing. It softens and removes moisture speeding things up on the stove--I just use vinegar for the onions afterwards and they caramelize beautifully without additional sugar. I use a heavy wok (Norpro nonstick) to quickly cook the sprouts with just a bit of oil without making them mushy. Keep them moving (Best not to be drinking at this stage or continue to drink and conscript a guest who is looking to help you as you wrestle with the other side dishes that need attending to.) Texture is everything--and overcooking these would be a crime best not committed. Use the butter as YOUR taste/diet specifications dictate. I don't use much. I will be making this dish to my end days of T-G meal prep. They are a wondrous side dish that blends with the flavors of your other accompaniments. My guests are surprised and delighted by them. That's our goal, right?
leisadeffenbaugh
Quinton, VA
12/21/2013
This was a real hit. I added one thing: buttered pecans (from another brussel sprout recipe here). Of all the dishes on the table, this was the only one that hardly had any leftovers.I also cut back some on the butter.
stimply
Baltimore, MD
11/30/2013
