Brussels sprouts with bacon dip from The Red Rooster Cookbook: The Story of Food and Hustle in Harlem (page 295) by Marcus Samuelsson

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Notes about this recipe

  • Yildiz100 on September 26, 2018

    Did not make dip from scratch- I took a shortcut by purchasing aioli from a deli to which I added the cooked, chopped bacon. Pretty good flavors for the sprouts and the bacon complements them nicely, but the Brussels stayed too hard for my liking. (Followed cooking times exactly.)

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