Over low heat. Stir until well combined. Once the Brussels sprouts are roasted to crispy, drizzle the hot honey glaze, ...

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.

Mix well then fry in the same pan you used for the sprouts until golden brown. In a small bowl, mix together the mayonnaise, lemon juice, vinegar, 1 tablespoon of rapeseed oil, parmesan and honey ...

We've seen brussels sprouts prepared every which way—roasted, shredded, sautéed, boiled, even grilled. Chef Tiffany Faison of Boston's Sweet Cheeks likes to take a simpler approach when it ...