Easy to make and delicious. I didn't add the hot pepper or the cayenne; I thought I would be nice to my husband since he doesn't like his food too spicy! I served this over rainbow quinoa which I love even better than brown rice. I made my favorite brussels sprouts recipe-"Dijon Mustard Brussels Sprouts" (pg. 185 of LDV) to serve with it. I topped my potatoes & cauliflower with some sriracha sauce for a hot, spicy kick!
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