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You might later refer to these sprouts as "green candy" because of their tendency to sweeten as they brown in the skillet.
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Brussels sprouts are pan-fried in seasoned butter flavored with brown sugar, curry, and jerk seasoning in this Caribbean-inspired take on a favorite winter vegetable.
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Get Brussels Sprouts-in-a-Blanket Recipe from Food Network
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Get Screaming Heads: Brussels Sprouts Gratin Recipe from Food Network
cooking.nytimes.com
This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine It is a marvelously flavorful dish, rich with garlic and salty pancetta It is one to keep.
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Thanks to dishes like these, we're getting our greens in.
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Bacon and Gorgonzola cheese make these Brussels sprouts some of the best you'll ever eat!
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Frozen Brussels sprouts get an upgrade in flavor when roasted with apple and sweet onion chunks and drizzled with lemon. You don't even have to thaw the sprouts--just pour them frozen from the bag onto the baking sheet, season, and roast.
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Sweet and tart balsamic vinegar pairs well with the bitterness of Brussels sprouts, and the bacon adds a smokey flavor making this a terrific side dish.
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Sohui Kim's recipe for Brussels Sprouts Caesar Salad from her cookbook, The Good Fork.
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Shaved Brussels sprouts flavored with lime juice, salt, and pepper are cooked in butter in this quick and easy side dish everyone loves.
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Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.