Dinner is served: Beef Bourguignon, Roasted Brussel Sprouts, Baked Organic Sweet Potato

10 Sep


This was delightfully delicious. I must confess, this was my first time cooking Brussel sprouts (why I waited so long I have no idea), and they have become a new favorite. Roasting the sprouts caused the leaf skin on the outside to crisp up a little, while leaving the inside nice and tender.

I had no problem saying to everyone at the table, “Eat your Brussel sprouts.” It was more like, “Please save some for tomorrow!”

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Posted by on September 10, 2013 in Uncategorized


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