I never thought I would see the day where I enjoyed eating brussel sprouts. I don’t even like cabbage that much. So when I roasted up these babies with some garlic grapeseed oil they got all crunchy and wonderful. You know the best way to finish off garlic roasted brussel sprouts? With a few splashes of balsamic vinegar. These are a great healthy side and work great on salads. I wonder if I can barbecue these ones!
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I’ll have to try them that way. I’ve only had them when they’re all slippery and mushy and just…yuck. Yours look much more appealing.