NYT Cooking: In this dead simple recipe from Chloe Coscarelli, the vegan chef and cookbook author, brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a glug of maple
If you haven’t yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone. (Photo: Andrew Scrivani for The New York Times)
Sautéed Brussels Sprouts With Sausage and Pickled Red Onion
I know it's odd, but I LOVE brussels sprouts! This side of brussels sprouts is ideal for Thanksgiving but is also easy enough for dinner any night. The dish goes well with roasted chicken, lamb chops, or broiled fish.
Roasted Brussels Sprouts With Garlic If you haven’t yet figured out a go-to recipe for Brussels spouts, this simple dish is the answer It results in sweet caramelized Brussels sprouts that will make a believer out of anyone.
Recipe: Roasted Vegetables with Quinoa from Clean Slate
This Brussels sprouts and butternut squash combo, from the editors at Martha Stewart Living, may just become your new go-to dinner.
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