It's always hard to know how to serve Brussels sprouts but they are a very tasty and unfairly neglected vegetable. Try them in this simple vegetarian pasta.
No one in my family liked this recipe. I won't be making it again. - 03 Apr 2001 (Review from Allrecipes USA and Canada)
I kept everything the same in this dish except that I sauteed the veggies instead of boiling them and substituted the tarragon for a bunch of minced garlic. I have never loved brussel sprouts (I like all veggies but cabbage), however, my kids like them so I have been trying to learn I really LOVED this dish. It tasted rich and creamy. - 18 Jan 2011 (Review from Allrecipes USA and Canada)
This recipe is delicious! I did make a few adjustments, but mostly to accomoodate what I had on hand and for quantity. I had brussel sprouts that I wanted to use and changed the rest of the vegetables. I used sliced carrots and sliced red peppers. I also sauteed the brussel sprouts and carrots, since they are harder in texture in a bit of olive oil and garlic first - and then continued with the recipe, adding vegetable broth (instead of water and bouillion). I like a lot of sauce, so I increased the liquid amount to 1 1/2 cups and I think this actually results in a good generous serving for 2 - instead of 4. I didn't have tarragon - substituted sage. Also added white pepper to the liquid mix. I also had whipped cream cheese on hand instead of sour cream, so I used that. My teenaged daughter cleaned her plate and I'm enjoying the final bites of mine right now!Just had to write right away since the reviews seemed so so and this was not my experience. I think the outcome would be very similar even if you used all of the ingredients in the recipe, except for the quantity of the sauce. - 29 Oct 2008 (Review from Allrecipes USA and Canada)