I think there's a fair amount of wiggle room, as the recipe is for a marinade. You could go with whatever size fits nicely in the oven-proof sauté pan or cast iron skillet that you'll be using.
Another option is to send the recipe author a direct message to ask for clarification by clicking the envelope button on their profile page (http://food52.com/users/25693-brussels-sprouts-for-breakfast), as they won't always see questions on the Hotline.
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Another option is to send the recipe author a direct message to ask for clarification by clicking the envelope button on their profile page (http://food52.com/users/25693-brussels-sprouts-for-breakfast), as they won't always see questions on the Hotline.