For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
Baking soda increases the tenderness of the squash while also making the brussels sprouts extra crispy.
Toasting the spices brings essential oils to the surface that not only heighten existing flavors, but also produce new ones. If you dislike brussels sprouts, it’s likely because you’ve had them overcooked until mushy. A longer cooking time at a lower temperature does all the wrong things to brussels sprouts, bringing out an unpleasant sulfurous aroma and driving the interesting texture of their layered leaves towards a pasty nothingness.
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