By Tara Dairman | December 13, 2006 4:05 pm
This nourishing vegetable dish is spruced up with garlic and ginger and garnished with toasted almonds (the health benefits of which Amy Campbell explains in her blog entry this week). Brussels sprouts are a “cool season” crop related to cabbages and other leafy greens; you should be able to find them fresh or frozen at your grocery store. (Note: If you’re watching your sodium intake, you may want to cut down on the added salt in this dish or replace it with a salt-free spice mixture.)
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