Search Results (518 found)
cooking.nytimes.com
Pasta and sliced brussels sprouts make a good pair, the softened green shreds commingling with the chewy noodles in the sauce Here that sauce is a simple one with big flavors: pancetta, rosemary, garlic and chile The raw brussels are then added to the pan
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This green stir-fry is great for the colder winter months and takes advantage of seasonal Brussels sprouts and leeks as well as spinach and edamame. Hearty farro...
cooking.nytimes.com
These can be served as part of a rice bowl with brown rice, but they also make a nice side dish with just about anything.
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Brussels sprout leaves, cranberries, and cinnamon-roasted almonds are tossed in a maple-Dijon dressing in this impressive pot-luck dish.
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Get Bacon Bourbon Brussels Sprout Skewers Recipe from Food Network
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Get Charred Brussels Sprout Crostini Recipe from Food Network
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Those who have eaten at Buvette, the West Village restaurant from which the recipe for this dish is adapted, will understand that if the home-cooked version tastes even 1/8th as good as the original, then you could pair it with a roast chicken and dinner will be awesome, beyond compare And it does Shave the sprouts with a mandoline or a food processor or a sharp, sharp knife
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Next time you want to cook a hearty meal for a big crowd, try this massive roasted veggie combo recipe including Brussels sprouts, bell peppers, sweet potatoes, and onions.
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Get Grilled Vegetables Recipe from Food Network
cooking.nytimes.com
Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise It’s not a traditional slaw, but the concept is the same Serve this immediately, or give it some time in the fridge to let the flavors meld