Sunday, November 20, 2011

Thanksgiving Sides: Brussels Sprouts


The polarizing vegetable has a legion of avid fans, and sadly, just as many opposers. Here at Serious Eats, we're definitely on team Brussels. Especially because we've eaten them in so many great ways: seared with lardons or roasted with shallots and balsamic vinegar. There's a strong chance of converting even little cousin Sally and other unwilling diners with these recipes.
Head to our Thanksgiving page for more recipes and tips »


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