good for you

I’m pretty sure I tried brussels sprouts for the first time ever on New Year’s Eve. They weren’t actually bad, so I took the plunge and bought some at our local produce market. Cut each in half, added balsamic vinegar, olive oil, garlic, salt and paper and roasted them on the grill in a cast iron skillet.

I’m not sure how long I should have left them on for, so when they looked like they were getting crispy on the edges, I brought them in. Not too bad for a first attempt.

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