Delicious!
The lime juice and lemon juice were spot on for this dish. For the dip, I used 2 tsps. of the Sriracha chili sauce, because my husband does not like things too hot, and since the sriracha was on the brussels sprouts, I decided to keep it tame. I could have eaten it with more chili sauce in the mayo, but husband says the spice was perfect.
I also added broccoli and garlic cloves to the other side of the baking sheet, and a couple of chicken thighs.
My husband said the dip was excellent with those as well. This is a dish I will make again.
in the new TOH Annual Recipes issue on page 7, by Molly Winsten.
I was on a workout machine this morning, and I started to scan this, but couldn’t get past the first couple pages, because I kept saying, “That looks good! I have all of this! and Oh my”
Papas Cutting Board 