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Recipes / Slow-Cooked Brussels Sprouts with Lemongrass

Slow-Cooked Brussels Sprouts with Lemongrass

By Mark Bittman

Published November 13, 2018

Aside from cranberry sauce, most Thanksgiving foods are desperately lacking in bright flavors. If you want to mitigate that, try these Brussels sprouts, which use the Malaysian technique of boiling down coconut milk until all that remains is coconut oil and milk solids. I know it’s outside the box, but surprising flavors (lemongrass, lime, turmeric, ginger, chiles) can be such a welcome presence on the Thanksgiving table.

Slow-Cooked Brussels Sprouts with Lemongrass
Photo: Quentin Bacon
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Slow-Cooked Brussels Sprouts with Lemongrass

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Makes
4 Servings 1x