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Dorie Greenspan is Twitter famous for her approachable baking recipes, but she’s tackling dinner with Everyday Dorie: The Way I Cook.
Her maple syrup and mustard Brussels sprouts are so delicious, in fact, that sometimes she serves them as an entrée: “I often make the sprouts the main event, serving them over mashed sweet potatoes, or for something lighter, over a salad tossed with a vinaigrette that’s heavy on the vinegar,” says Greenspan.
Any leftovers can be stored in the fridge for up to one day (hello, work lunch).
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