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Brussels Sprouts Gratin

Reviewed: Nov. 2, 2012
This was great! After reading a few reviews, I was ready to begin. Usually, I'm not fond of brussles sprouts but I am learning it makes quite a difference in how they are prepared. I chunked up half a lemon and boiled it with the sprouts to help with the bitterness and it added a lot of flavour as well. To get the tasty bits off the bottom of my cast iron saute pan (bacon and 2 cloves of minced garlic), I splashed in a little pinot grigio and then tossed the cooked, halved sprouts in the pan. After that, I followed the recipe as is and WOW! Simple, fresh, delicious!! Will certainly be making this dish again!
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