Roasted Brussels sprouts with crisp shallots, sour and salty dressing from Australian Gourmet Traveller Magazine, May 2013 (page 159)

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Notes about this recipe

  • KarinaFrancis on July 09, 2019

    Oh wow this really delivered massive flavour and ease of preparation! I took a few short cuts by just roasting the sprouts for 20 minutes and skipped the initial frying. I also used packaged fried onions. Oh but that sauce, I thought it was too much when I did a little taste, but when you mix it with the sprouts it’s perfect. Yum!

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