A complete dinner in less than an an hour: Broiled salmon, garlicky roasted brussels sprouts, garlic brown rice and a tomato dipping sauce to bind everything together.
before the season is over, hurry and make Caramelized Brussels Sprouts with Brown Butter and Sage by Chef David Carrier of Chicago's Kith and Kin restaurant...
Halved, roasted, and adorned with drizzles of olive oil and fresh lemon, these petite rolly polly wild cabbages come alive in one of my favorite simple and elegant side dishes!