Fans of Brussels sprouts will really appreciate the "Roasted Brussels Sprouts" (page 359), and it may even convert non-fans. I have always been a fan, though, and enjoy finding new ways to cook them. Preparation is quick and easy. After briefly steaming the halved sprouts, simply moisten, season, and bake in a hot oven until tender. The recipe calls for olive oil, but I used broth instead, and the end result was fantastic.
"Keeping it McDougall Friendly" checklist:
ü Substitute flavorful veggie broth for the olive oil.