By now, you’ve probably drunk the koolaid and are indoctrinated into the magical powers of roasted brussels sprouts. This ordinarily whiffy and less-than-taste-bud-pleasing vegetable gets a new life from the alchemy of the oven. The roasted result is nutty-delicious, the texture of the leaves fluttery-flaky-crispy, and the possibilities for seasoning endless. And shoot, cooking them [...]
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