I was treated to this dish by a caterer which prompted me to make my own version at home. I used a food processor to shred the Brussels which speeds things up.
I admit I haven't found a way to prepare Brussels Sprouts that I don't like but this way tops them all! They turn a lovely, bright, fresh green which provides eye appeal, then you get to the taste - buttery, slightly sweet, slightly earthy and all the way delicious. The 1/4 cup of butter made me nervous, but they are not greasy at all. I didn't have honey butter so I simply drizzled about a large tsp of honey over them when they were almost done and mixed it in as I transferred to a serving bowl. The wine just pulls it all together. I may add a bit of minced garlic to the onions next time. And there will be many next times. Thank you, Pat. - 11 Apr 2014 (Review from Allrecipes US | Canada)
Love Brussels Sprouts, but hate the trimming and chopping. This recipe inspired be to break out my vitamix. Took no time to prepare this delish dish. - 02 Dec 2014 (Review from Allrecipes US | Canada)
I'm not a fan of Brussels Sprouts but I think this dish is delicious! I followed the recipe as-is. - 15 Sep 2014 (Review from Allrecipes US | Canada)