Art_Of_Entertaining_2016
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Thanksgiving<br />
Lemon Brussels Sprouts<br />
I found in some of the health food stores you can purchase a bag of chopped kale. Or buy a bundle and chop<br />
Ingredients<br />
• 2 pounds brussels sprouts, trimmed and halved lengthwise<br />
• 1 1/2 tablespoons extra-virgin olive oil<br />
• 1/2 teaspoon hot or regular curry powder<br />
• Coarse salt<br />
• 1 lemon, zested<br />
• 2 lemon, juiced<br />
Directions<br />
Preheat oven to 450 degrees, with racks in middle and lower third.<br />
1 Divide brussels sprouts between two rimmed baking sheets and toss each with oil and curry powder. Season with salt.<br />
2 Roast until browned in spots and tender when pierced with a knife, about 20 minutes, stirring and rotating sheets halfway through.<br />
3 Transfer to a serving dish and top with lemon zest and lemon juice.<br />
© Cindy’s Table<br />
www.CindysTable.com<br />
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