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Reviewed Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

Nov 25, 2010 in Food Network Community Toolbox on Food Network

Elizabelle, you should trim the stems and quarter them. That will allow them to cook through evenly. Larger than that and they can end up hard on the inside and black on the outside. :-) As in any recipe, you should go lightly on the molasses and the butter at first. You can always add more to your preference. I also wouldn't use vanilla extract...

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