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By thinly slicing Brussels sprouts and sautéing them in oil with lemon juice and zest, the little cabbage known for turning kids into vegetable-haters softens into a sweet, slightly earthy side dish. Mix the sprouts with plumped dried figs and creamy risotto and your vegetable-haters will quickly come around.
This recipe was featured as part of our Healthy Risotto round-up.
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...