{"id":2377,"date":"2009-11-06T10:16:45","date_gmt":"2009-11-06T15:16:45","guid":{"rendered":"http:\/\/asweetlife.org\/?p=2377"},"modified":"2016-01-24T09:35:40","modified_gmt":"2016-01-24T14:35:40","slug":"cream-braised-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/asweetlife.org\/?p=2377","title":{"rendered":"Cream Braised Brussels Sprouts"},"content":{"rendered":"

Recipe\u00a0adapted from Molly<\/a><\/em><\/p>\n

Everyone is probably counting the days down to Thanksgiving, I know I am. Menus have been planned, dishes have been discussed, shopping lists drawn. And yet, in my emails with friends from here and there, I keep hearing the same sentiment – I just need more sides<\/em>. Well, if more sides is what you need, here, use this one. Because, let\u2019s face it, the green beans have been overused to the point of delirium. They could use a break from all this pressure to perform on the foodiest of all the food holidays. Here, give Brussels sprouts a go.\u00a0 Disliked by many a child, I am almost positive that he (or she) will gobble this up in minutes. And maybe even ask you for seconds. I think that the trick here is cream, which in my opinion, makes most things better and elevates them to a status fit for a feast and not just an everyday side. Lemon juice, too, makes it sparkle even more so. And seeing as this is really easy to make you won\u2019t even feel taxed adding one more side to your Thanksgiving menu. And it\u2019ll look that much more impressive!<\/p>\n

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\"\"\"\"\"\"\"\"\"\" (2<\/strong> votes, average: 4.00<\/strong> out of 5)
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