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:
ΓΌ
Substitute flavorful veggie broth for the
olive oil.
No comments:
Post a Comment