Caramelized Brussels Sprouts with Sherry-Dijon Vinaigrette

Recipe courtesy Voltaggio Brothers
Show: Williams-Sonoma Specials Episode: Voltaggios Take On: Thanksgiving

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5

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Total Reviews: 7

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  • on November 20, 2012

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    I never liked brussel sprouts until I tried this dish. It is amazing and I make it all the time. People who hate brussel sprouts love this dish. Thanks Voltaggio brothers for making me a convert!

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  • on January 19, 2012

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    Made this for Christmas 11'...took me awhile to put in the review. This stuff is wonderful!! I had family members who were completely against eating brussel sprouts and they looooved them! Making them again this weekend with some prime rib. Like the previous reviews, I agree...recipes are like road maps and you can play with the ingredients to fit your taste. I added more vinagar and mustard because that's what I prefer but each person is different...so go ahead and explore your options to fit you!

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  • on November 27, 2011

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    This dish was the biggest hit of our holiday dinner. I did use less bacon and less of the vinagrette than the recipe called for. I always make my vinagrettes with more vinegar than most recipes suggest. The flavors were fantastic and I will definite make it again.

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  • on November 25, 2011

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    Very tasty. Will make it many more times.

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  • on November 25, 2011

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    This dish was tasty, but I found it way too oily. Of course, I could not find double-smoked bacon so I used a thick-sliced store bought bacon and perhaps it had more fat. I would make this again, but I would drain the bacon fat off and make only half the amount of vinaigrette because not one added much at serving. I would also definitely make the vinaigrette at a 3:1 ratio instead of a 4:1 ratio because I found it way too oily.

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  • on November 13, 2011

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    How can you go wrong with bacon? Bacon makes everything taste better. I do find this recipe an easy one to replicate. just remember people, recipes are just a simple roadmap/suggestion. If you dont like brussel sprouts, green beans would be a great substitute. I would just omit the apples then, if your going to use the green beans.

    This is a very "French" inspired side dish. Play with the recipe and make it your own.

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  • on November 10, 2011

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    I loved this! Though it's not difficult, I'd not necessarily label it easy - beginning chefs might be slightly overwhelmed by the steps. However, it's well worth it. Just be sure to read through all the instructions before you start, and prep accordingly.

    I didn't have sherry vinegar on hand, so I improvised a little with actual sherry and some balsamic vinegar. After blending it up, I added more sherry and more Dijon than the recipe called for, by taste. Made a lot of extra vinaigrette, so I'll be using this on salads this week.

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