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Roasted Brussels Sprouts
December 11, 2006

I've tried braising; I've tried boiling; I've tried sauteing. Roasting, I know now, is by far the best. I left it in longer than I felt comfortable as I watched some brussels sprouts turn dark brown and a few turned black. I'm glad I did, as the darker ones turned out better, with a complex outside and a soft, melty interior. (The lighter ones didn't have as good insides.) A nice combination of sweet and salty, and an easy recipe too.

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