Cook the Issue 2010: Roasted Brussels Sprouts and Cauliflower with Sesame Salt - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Roasted Brussels Sprouts and Cauliflower with Sesame Salt

By Pielove, member

October 18th, 2010

This is from the What We're Cooking Now section in Issue 107.  I added cauliflower because my daughter will eat it-- and we had some from last week's CSA box.  The toasted sesame seeds were a really tasty garnish-- good on both veggies.  I walked away from my first batch of seeds while they were toasting-- big mistake-- but the second batch came out fine.  

Recipe Used: What we're cooking now, Issue #107, page 19


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