Search results for
brussels sprouts
Filter Results
Sort By:
Recipes
(196)
Easy
Recipes
Brussels sprouts are better with a crunchy Parmesan skirt.
Easy
Recipes
Crispy edges, tender centers, and plenty of golden brown bits.
4.3
(4.26)
Quick
Recipes
These brussels sprouts with crispy edges and deep caramelization are the ultimate addition to holiday meals, weeknight grain bowls, and more.
Quick
Recipes
Instead of roasting, toss your brassicas in a skillet for a quick side dish.
5.0
(5)
icon
Recipes
Air fryer–crisped and honey butter–glazed, okonomiyaki-style with toppings galore, cheesy sprouts gratin, and more.
Recipes
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Quick
Recipes
Roasty, toasty brussels soak up this delicious honey sauce, creating a combo you just can’t beat.
4.7
(4.7)
Easy
Recipes
These deeply caramelized, tender, flavorful sprouts get coated in a simple, sweet-savory sauce and couldn’t be easier to throw together.
4.0
(4.04)
Easy
Recipes
Wildly popular and incredibly simple, it’s easy to make the ultimate restaurant side dish at home.
Quick
Recipes
Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
4.7
(4.67)
Vegan
Recipes
Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Recipes
Brussels sprouts look like tiny cabbages, and indeed they are part of the cabbage family. Though they come in both red and green, the green variety is by far the more common. Brussels sprouts grow on tall, heavy stalks and make quite a dramatic sight when sold still on the stalk at the farmers’ market. Choose smaller sprouts that are tightly closed, bright in color, and have no yellowing leaves. They should feel firm and heavy for their size. To prepare the sprouts, remove and discard any damaged outer leaves and trim the stem, cutting it close up to the bottom of the sprout. Brussels sprouts can be cooked whole or cut up, or all the leaves can be separated from the core. Give the prepared sprouts a quick wash and drain them before using.
Articles
(35)
Cooking
New holiday tradition incoming.
Jesse Szewczyk
Cooking
Here's how to buy, store, and cook with Brussels sprouts, in season in November.
Rochelle Bilow
Cooking
A new recipe + tips for how to make the crispiest possible brussels sprouts in the oven.
Alex Beggs
Cooking
Sure, roasted brussels sprouts are great, but these sauce-doused babies are a dealmaker.
Erika Owen
techniques
If you "don't like them," you're just doing it wrong
Bon Appétit
Cooking
The coveted Brussels sprout side dish that requires watching football to prep.
Carla Lalli Music
Videos
(35)
icon
An impressive entrée-worthy vegetable dish doesn't have to be complicated. In fact, you don't even need more than 3 ingredients.
icon
Making pizza at home allows for endless topping options. With this recipe we pair brussels sprouts and salami for a tasty Fall dinner.
icon
Who says salad is only for the summer? Enjoy these crunchy greens with produce ripe in the wintertime!
icon
Bon Appétit’s Brad Leone is back for episode 72 of It’s Alive and this time he’s making brussels sprout kimchi! Join Brad as he and Stiff Steve embark on another exciting at-home project, discuss some of their favorite films, and speculate about what might be going on over at Fermentation Station.
icon
Chef Ludo Lefebvre of Petit Trois in L.A. shows us how to make chocolate mousse, the quintessential French bistro dessert.
icon
Join Tiana Gee AKA Tee as she makes sweet potato gnocchi with caulilini and mushrooms served with pistou. Pistou is a cold, olive oil-based basil sauce from France that closely resembles pesto, except it is usually made without pine nuts and sometimes without cheese.