If you’re looking for a side dish that feels fancy, but is easy enough to make on a weeknight, our Brussels Sprouts With Caramelized Onions And Prosciutto recipe is for you. It comes together in ...

David and Laura Shea, Applewood’s husband-and-wife team (he’s the chef, she runs the place), heap seasonal favorites upon seasonal favorites. All market-driven, and aided by an old-fashioned ...

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 ...

Brussels sprouts should have tight compact heads and no sign of wilting; the stalks should look moist and freshly cut. Contrary to popular opinion, Brussels sprouts do not benefit from having a ...

“This subtly smoky, slightly spicy dish goes really well with turkey,” says the chef and author of the new 'Familia' cookbook Sabrina Weiss is the Editorial Assistant of PEOPLE's food department.

Everyone can be a fan of Brussels sprouts when this creamy and mustardy Christmas side dish is on offer! A perfect accompaniment to ham or roast pork. Half-fill a medium saucepan with water and ...

Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Roast: Toss sprouts in olive oil, lay flat on a ...

Clean the Brussels sprouts and trim off the ends of the stems. Next, peel off the outer leaves until you get to the lighter leaves in the middle. (The dark outer ones are your base for the salad ...

This savory-sweet side is debuting on the restaurant's fall menu, and we have a deliciously easy at-home recipe for it. Canola oil, for frying 1½ lbs. Brussels sprouts, trimmed 1/3 cup unsalted ...