Servings: eight to ten.
I also give Brussels sprouts this toasty, buttery treatment; I just cook them longer for a tender bite.
These are by no means bad but are a little on the oily side. Probably not something I would make again.
This was very good but a little on the greasy side, so if you are not into that, you won't love this recipe. The flavour is amazing though, and the lemon really makes all the flavours come out. I would make it again.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review