We liken cooking Brussels sprouts to a delicate dance: Too much heat makes them too soft, while not enough results in too firm veggies. Thankfully, cooking the sprouts in an Instant Pot removes ...

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

This trendy vegetable is making a comeback. And it just so happens to be a heart doc and a dietitian’s top choice for heart ...

Preheat the oven to 375 degrees. Place the 1/2 cup shaved Brussels sprouts on a baking sheet. Sprinkle with a few pinches of ...

Contrary to popular opinion, Brussels sprouts do not benefit from having a cross cut into the bottom of them. Instead of helping them to cook evenly, the cross can make the sprouts waterlogged.

Pre heat oven to 450, toss halved brussels sprouts with the olive oil/ balsamic vinegar/ salt & pepper. Spread the brussels sprouts evenly on a roasting pan and bake in the oven for 20 minutes or ...

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.

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 ...

While the sprouts are cooking, make the strange flavour dressing. In a small frying pan, dry-toast the Sichuan peppercorns until fragrant, then transfer to a mortar and pestle.

Then, chop the shallots and the remaining Brussel sprouts and sauté them in 20 grams of butter for 10 minutes. Next, add the chicken stock and cook until the Brussels sprouts are soft.