From: pranaba

I would suggest blanching the brussels sprouts first, then sauteing them because I had trouble getting them to soften up by adding the water a little at a time and by the time they were soft they were dried out. In the picture, they look like they have been sliced thin or quartered. That might make them cook faster. Other than that, they were really good.

From: milwaukeeburt

Pranaba: yes, you need to slice the sprouts so they sautee properly. I like them halved or quartered. This is one of my favorite recipes. My dinner guests love it too. I like to add just a few turkey bacon crumbles over the top for smoky flavor.

From: grammiefrogger

To saute brussel sprout it works best to cut them in half first, they stay firm but tender. I used asian sesame ginger spray on them. Even the granddaughters enjoyed brussel sprouts this way.

From: mauitn

I would think these would also be great roasted in the oven.

From: Jane

I've always disliked brussels sprouts until I ran across this recipe. Substituted olive for walnut oil and we ate every bit. They were delicious and I'm going to make these often. I sliced them very thin before putting into the pan. Thank you so much for bring these greens to our table.

From: Mrs_L_P

SHALOM I wanted to add to this recipe, we made this a shabbot treat for friday night meal. and I put my brousel sprouts through a mini food processor to slice super thin and sliced the onion a like a tomatoe. I also added a few sprinkles of coconut. and cooked it in peanut oil (was so yummy..) that from a husband that is not fond of brousel sprouts. thanks.Mrs_L_P..

From: rosehip3300

EXCELLENT!! There are only two of us, so I had plenty of leftovers for lunch the next day. Thanks!