Brussels Sprouts Even My Honey Will Eat
December 27, 2007
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“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]
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Well, I’m behind schedule, as usual, and I’m hosting a pot luck dinner tonight to which the guests will be arriving soon. Of course, neither sleet nor snow nor tardiness nor potlucks will keep me from posting to Holidailies, so this will be a short post.
All the recent talk of veggies got me thinking about our veggie dishes at our Christmas dinner, and the amazing brussels sprouts that were beloved by all. Now, I know that brussels sprouts, unlike something like, say, potatoes or corn, are not considered the A-list of veggie celebrities. Nevertheless, these really were delicious–mostly, I’m told, because the essential “brussels-sproutness” was more or less masked by the glaze in which they’re baked.
The recipe is also ridiculously easy–I didn’t even measure anything–and foolproof.
So, for those of us already enamored of the little globular greens, and for the rest of you who really should give this a try, here’s the recipe.
Tomorrow, I’ll post the menu/recipes of the potluck–tempeh stew is simmering as I write!
Roasted Brussels Sprouts in Balsamic Glaze
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