Devoid of any fresh ideas for dinner and mindful of the abundance of vegetables I had on hand last Tuesday night, it was a vegetable plate supper for the Roediger House. Roasted spiced potatoes, roasted broccoli florets, and Brussels sprouts gratin were available in abundance to fill the plate, and it was all cleaned expeditiously to the general satisfaction of the household.
"Brussels Sprouts Gratin," by Alison Roman. From Cooking on newyorktimes.com.
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