o hai! i've been on a meal prep kick the past couple of weeks or so because i needed to reset a bit after the decadence of new orleans and baconfest. i didn't really make anything new, though - my focus was on making sure i had plenty of fruit and/or vegetable options around for meals so i could up my intake. i ate salads for lunch almost every work day for 2 weeks. good thing i love salads. and green beans. and spinach. and broccoli.
while planning this week's grocery store trip, i saw that brussels sprouts were on sale. i knew i had almost everything else i needed to try this recipe out, so i decided to make it this weekend. i used red wine vinegar because that's what i had on hand. i opted for 1/4 tsp. of cayenne pepper because i don't have crushed red pepper flakes and also because i am still a bit of a wuss when it comes to spicy food. i zested most of a lemon so i don't know if that's more or less than the teaspoon called for in the recipe.
i thought the glaze would have been a bit thicker than it turned out to be, but i like the flavor combination. i'd try them again, maybe with some pre-trimmed and washed brussels sprouts instead.
