Tuesday, April 25, 2006

don't fear the brussels sprouts

make some yummy ones, like so:

get yourself 15 or 20 of them. cut off the woody bottom, remove any unattractive leaves, and cut them in half. lay them in a baking dish, and pour atop: approximately 3 tablespoons balsamic vinegar, 4 tablespoons olive oil, salt and pepper. roast them for about 1/2 hour, stirring now and then, til tender. mmmm, good, and good for ya.

1 comment:

Liz Woodbury said...

yay! we're on the same vegetable wavelength!!