Instructions 1. Preheat and Steam Preheat oven to 450°F (230°C). Trim the Brussels sprouts and remove any yellow leaves. Steam sprouts for 20–25 minutes until fork-tender, then drain.

Season with salt, black pepper. Roast in the preheated oven for 20-25 minutes or until tender and the glaze has caramelized.

Shredded Brussels sprouts make for a great base for a fresh salad. When you thinly slice them, you get a crunchy texture that goes perfectly with nuts and dried fruits.

1 (4-pound) chicken 2 tablespoons extra-virgin olive oil Kosher salt Pepper 40 brussels sprouts (1 1/2 pounds), trimmed 2 tablespoons unsalted butter, cubed 1 teaspoon caraway seeds 2 tablespoons ...

Roasted Brussels Sprouts with Almonds and Feta Roasted Brussels Sprouts with Almonds and Feta. Photo credit: Renee Nicole’s Kitchen. Roasted Brussels Sprouts with Almonds and Feta take 35 minutes and ...

Step 1: Blanch Your Sprouts Begin by bringing a medium pot of water to a boil and salting heavily. "Salt brings out the chlorophyll in green vegetables in addition to seasoning them," advises ...

Honestly, I didn’t like sprouts until I made them this way. Coating them in cornflour before frying creates the most mind-blowing crispy texture, and just before serving, toss them in the glaze.

These festive, flavorful side dish recipes will turn your Fourth of July into a celebration everyone remembers.

1 1/2 pounds broccoli—stalk trimmed and peeled, head cut into large florets 1 lemon, thinly sliced into 1/8-inch-thick rounds 3 tablespoons extra-virgin olive oil 1/4 teaspoon crushed red pepper ...