Brussels sprouts tend to be a love-or-hate food—there’s rarely a middle ground. For those of us who enjoy them, it’s alw ...

Except for the brussel sprouts, which should be fresh, washed, trimmed, and cut in half. You'll need some good balsamic vinegar, extra virgin olive oil, honey, and salt and pepper. You can add ...

The benefits of Brussels sprouts include reducing the risk of diabetes and improving digestive health. Brussels sprouts are a member of the cruciferous vegetable family, alongside kale, cabbage, and ...

Brussels sprouts are naturally a bit bitter, so pairing them with sweet and tangy flavors works particularly well. My usual go-to glaze is a mixture of mustard and balsamic vinegar plus maple ...

Prepare an ice bath by filling a large bowl halfway with water and adding a dozen ice cubes. Using a mandoline or a very sharp knife, slice Brussels sprouts and carrots as thin as possible. Place in ...

Whole roasted Brussels sprouts are a simple way to create an eye-popping presentation and wow your dinner guests. Especially since most people have never seen Brussels sprouts still on the stalk.

Cookbook author Greta Podleski shares her spin on this easy salad that can last in the fridge for up to a week ...

Place shredded Brussels sprouts on a separate large baking sheet, and toss with 1/4 teaspoon each of the salt and pepper and remaining 2 teaspoons oil; spread in an even layer. 2. Roast Brussels ...

This dish is a perfect mix of savory, nutty, and slightly tangy flavors. The Brussels sprouts take on a delightful caramelization when roasted, and the crispy bacon adds a smoky depth (which you ...