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Balsamic Brussels Sprouts
Reviews:
April 23, 2014

I prefer to add the seasonings in at the beginning...to cook off all the bacteria and increase the flavor. I knew the dish would be a bit bland to me, so I added a half teaspoon powdered mustard and a half teaspoon of cumin. Also---I always add lemon-juice into anything that browns, one tablespoon works well enough for most dishes. Then the end image wont look as bad as the photograph pictured. In the end...the dish was too vinegary for my taste-buds, so I drained it and tossed some parmesan and romano cheese on top. Now, I like it! When I make this again, I'm going to use half the vinegar.

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