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1/20/2012

Brussels Sprouts


Sauteed in butter, with sea salt, garlic, cayenne pepper, and then deglazed with balsamic vinegar when ready to serve.

2 comments:

Borepatch said...

Man, those look good.

bluesun said...

The only problem was that I made more than two people could (comfortably) eat, but not enough for leftovers... I was very full.