Many shaved brussels sprouts recipes yield fresh and crunchy ... With a sprinkling of salt and pepper and a hit of savory Parmesan cheese, this super-simple roasted vegetable side is packed ...

Brussels sprouts have long been the misunderstood underdog of the vegetable world, often relegated to the side dish category ...

Brussels sprouts should have tight compact heads and no sign of wilting; the stalks should look moist and freshly cut. Contrary to popular opinion, Brussels sprouts do not benefit from having a ...

Spice Up Your Life is a weekly recipe column by Lindsey Young, who describes herself as an enthusiastic amateur cook and can ...

Trim most of the green part off the leeks (use to make soup or pop into the stock pot). Leave the white parts whole, slit the top and wash well under cold running water. Cook in a little boiling ...

Make the dressing: In a medium bowl, whisk all ingredients except Brussels sprouts until blended. Add roasted Brussels sprouts and toss to coat. Serve at room temperature.

Forget the mushy Brussels ... These sprouts are all grown up, and damn, are they tasty. Livery: A menu mainstay, these tender sprouts benefit from a long, confit-style butter poach before crisping up ...

Use a paring knife to trim away bottom ¼ inch of each Brussels sprout so the leaves peel away easily. Working from the outside toward the core, use your fingers or the knife to remove each leaf ...

Brussels sprouts should have tight compact heads and no sign of wilting; the stalks should look moist and freshly cut. Contrary to popular opinion, Brussels sprouts do not benefit from having a ...