Quote:
Originally Posted by Buzz
I just may have that, care to go into any detail?
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It's almost impossible to mess up, because sprouts are so hardy under heat.
Toss them with finely diced garlic and bacon grease [with bits of bacon included], then roast them good and hard in cast iron.
They'll char, but they won't burn, and the charring will bring the sugars out of the sprouts.
Deglaze the pan at the end with a little balsamic vinegar if you like.
