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The New York Times
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Where the conversation begins. Follow for breaking news, special reports, RTs of our journalists and more. Visit http://nyti.ms/2FVHq9v  to share news tips.

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    The New York Times‏Verified account @nytimes Oct 25

    Roasted brussels sprouts have seen a surge in popularity for a reason. Here's a good go-to recipe.https://nyti.ms/2D4v6T4 

    7:17 PM - 25 Oct 2018
    • 141 Retweets
    • 1,134 Likes
    • @DTFalk gail Grâce Spencer🔮 Nicholas Chenoweth sarah James Davis,RN, PhD Leah Captain_Kidd Joe Leatherwood
    41 replies 141 retweets 1,134 likes
      1. New conversation
      2. Vince Pellegri‏ @vpellegri20 Oct 25
        Replying to @nytimes

        @TheBigChillum @HannahRNelson25 about time others figure it out

        1 reply 0 retweets 2 likes
      3. Hannah Nelson‏ @HannahRNelson25 Oct 25
        Replying to @vpellegri20 @nytimes @TheBigChillum

        Yes. Yes. Yes.

        1 reply 0 retweets 1 like
      4. Tweet unavailable
      5. Vince Pellegri‏ @vpellegri20 Oct 26
        Replying to @TheBigChillum @HannahRNelson25 @nytimes

        😍😍

        0 replies 0 retweets 0 likes
      6. End of conversation
      1.  ☠️Metal Godz ☠️‏ @godz_metal Oct 25
        Replying to @nytimes

        If you were used to the boiled stinky ones of your youth and thinking you hate brussel sprouts, you really need to try roasting them on a sheet pan with good olive oil and salt and pepper. Game changer.

        0 replies 0 retweets 2 likes
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      1. Michael‏ @granvillepoet Oct 25
        Replying to @nytimes

        Sprouts + garlic + cranberries + bacon + onion + pine nuts = 😍

        0 replies 0 retweets 2 likes
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      1. braeside.‏ @braesiiide Oct 26
        Replying to @nytimes

        @nat_parro

        0 replies 0 retweets 1 like
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      1. Vicki Tonkin‏ @VickiTonkin Oct 25
        Replying to @nytimes

        Mini Wind factories

        0 replies 0 retweets 1 like
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      1. BadEugoogolizer‏ @BadEugoogolizer Oct 25
        Replying to @nytimes

        No thanks, but I'll forward it to my mom who loves those disgusting things

        0 replies 0 retweets 1 like
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      1. Johnny Dee‏ @Johnnydee27518 Oct 25
        Replying to @nytimes

        NYT. This is your sweet spot. Stick to food,travel and leisure. Forget politics.

        0 replies 0 retweets 1 like
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      1. Sha Rom‏ @Sha1Rom Oct 25
        Replying to @nytimes

        Keep some Air Wick Freshmatic freshener on hand... #Airwick #gas

        0 replies 0 retweets 1 like
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      1. New conversation
      2. JohnEboii‏ @EboiiJohn Oct 25
        Replying to @nytimes

        @altaargus tell me those don't look good

        1 reply 0 retweets 0 likes
      3. Taargus Taargus‏ @altaargus Oct 25
        Replying to @EboiiJohn @nytimes

        Okay, those don’t look good

        1 reply 0 retweets 1 like
      4. JohnEboii‏ @EboiiJohn Oct 25
        Replying to @altaargus @nytimes

        Kra-hawhawhawhaw!

        1 reply 0 retweets 0 likes
      5. 1 more reply
      1. New conversation
      2. Geoff‏ @pixnvids Oct 25
        Replying to @nytimes

        I cook them in a typical Dutch way and I have seen people licking their plate not even joking.

        1 reply 0 retweets 0 likes
      3. Rosie The Riveter Resists‏ @BkPhilanthropy Oct 25
        Replying to @pixnvids @nytimes

        Are you sharing or just teasing? What is the Dutch way?

        1 reply 0 retweets 1 like
      4. Geoff‏ @pixnvids Oct 25
        Replying to @BkPhilanthropy @nytimes

        Quite simple, basically a stew, so mashed with patatoes and delicious gravy.

        1 reply 0 retweets 0 likes
      5. Geoff‏ @pixnvids Oct 25
        Replying to @pixnvids @BkPhilanthropy @nytimes

        Oh and a little bit of nutmeg sprinkled over the sprouts before mashing. Essential.😄

        1 reply 0 retweets 0 likes
      6. Geoff‏ @pixnvids Oct 25
        Replying to @pixnvids @BkPhilanthropy @nytimes

        So, -clean & cook the sprouts -peel & cook the patatoes (add salt to water) -both almost equally finished - drain patatoes, back in pan, add a little bit of salt and shake them up a little bit. - sprinkle nutmeg over sprouts & add & mash them (with fork by hand) with patatoes.

        1 reply 0 retweets 0 likes
      7. Geoff‏ @pixnvids Oct 25
        Replying to @pixnvids @BkPhilanthropy @nytimes

        - during mashing add some salty beef gravy. Not too much, need to find the right balance between the salt of the gravy & bitterness of the sprouts. It'll combine perfectly. When on the plate you can add a little bit of extra gravy over the top, together with the beef.

        0 replies 0 retweets 0 likes
      8. End of conversation

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