This recipe is encouraged by sarde in saor, a vintage Venetian dish of fried sardines topped with sautéed onions, pine nuts, saffron and wine-soaked raisins well balanced with a small sugar and vinegar. The saor, or sweet and sour topping, helps make an ideal accompaniment to roasted brussels sprouts — served possibly incredibly hot or at space temperature — though it would get the job done similarly effectively on any vegetable facet, be it inexperienced beans, cauliflower or broccoli. With lemon, vinegar and wine among its components, this dish provides a welcome vividness to the Thanksgiving table — or any food — where by brilliant, acidic choices are couple and far among.
Understand: How to Cook Brussels Sprouts
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