These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze,...
Author: Molly Baz
For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the...
Author: Sara Forte
Author: Ian Knauer
Author: Molly Stevens
Author: Lora Zarubin
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Author: Bon Appétit Test Kitchen
Author: Laura B. Russell
A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.
Author: Anna Stockwell
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those...
Author: Jill Silverman Hough
An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.
Author: Anna Stockwell
This Pan-Browned Brussels Sprouts recipe can be prepared in 45 minutes or less.
Author: John Dombek
Author: Bon Appétit Test Kitchen
Author: Molly O'Neill
Author: Lewis Rossman
The most labor-intensive part of this recipe involves coring and separating the leaves of each brussels sprout-a perfect activity for those lazybones watching...
Author: Molly Baz
Author: Dan Barber
Author: Jonathan Waxman
The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them...
Author: Maggie Ruggiero
Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.
Author: Susan Spungen
Author: Amelia Saltsman
Author: Paul Grimes
Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Author: Claire Saffitz
The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
Author: Diane Morgan
Author: Andy Ricker
If your largest skillet isn't large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni...
Author: Claire Saffitz
Author: Jenny Rosenstrach
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Author: Anna Stockwell
Like kale chips but smaller, separated Brussels sprout leaves get crisp when tossed in oil and roasted in the oven.
Author: Molly Stevens
Author: Victoria Granof
Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.
Author: Chris Morocco