Roasted Brussels sprouts are such a welcome side dish, especially when bacon and maple syrup come to the party. This version is from “The Big Book of Sides” by Rick Rodgers (Ballantine, $30). Although ...

Roasting Brussels sprouts is a classic way to enjoy this hearty veggie, but amp it up further with a two-ingredient glaze that will make this a fall favorite.

Certainly, yes, OK, alright, I get it. Brussels sprouts have a scary quality about them, particularly if you are expected to eat them and you're a child. They're not right, they're confusing, they ...

Our Warm Brussel Sprout Salad features crunchy pecans, sweet dried cranberries, diced apples and crispy bacon all brought together with a light maple vinaigrette dressing for a perfect balance of ...

Set oven for 400 degrees. Line a baking pan with aluminum foil. Wash the Brussels sprouts and cut off 1/4 inch on the ends of each sprout. If sprouts are large, they should be cut in half. In a ...

Society has moved far past the point of finding Brussels sprouts icky, and thank goodness for that, because this week’s recipe from chef Christian Ojeda is a savory slice of flavor heaven, and ...

1. Trim the ends off the Brussels sprouts and halve them lengthwise through the stem ends. 2. In a large cast iron or other heavy-base skillet over medium heat, heat 2 tablespoons olive oil. Add half ...