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Roasted Brussels sprouts from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • Brussels sprouts

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Notes about this recipe

  • Zosia on December 04, 2017

    Method worked perfectly so sprouts were caramelized and cooked through without tasting cabbage-y but the high oven temperature was not kind to loose leaves. Next time I make them, I'll add those loose leaves to the pan towards the end of the roasting time or I'll try one of the toppings and add them to the saute pan.

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