Brussels Sprouts and Carrot Ragoût

Finished with a fragrant orange-and-ginger sauce and a handful of fresh spinach, this colorful ragoût makes a hearty supper when served over a bed of quinoa. ⅓ cup orange juice 1 Tbs. orange zest 1 Tbs. balsamic vinegar 1 Tbs. minced crystallized ginger 3 Tbs. olive oil, divided ¾ lb. Brussels sprouts, trimmed and quartered […]

https://finecookingblog.wordpress.com/2016/05/12/brussels-sprouts-and-carrot-ragout/

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I'm funny, down to earth kinda gal.....l love my friends and family.....they are the ones that keep me grounded, l also thank God for giving me the gift of uplifting people....

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