The best test for doneness is to cut a sprout in half and give it a try. It should be just tender, never mushy. For nicely browned Brussels, dry them after washing, and whether roasting or air ...

Except for the brussel sprouts, which should be fresh, washed, trimmed, and cut in half. You'll need some good balsamic ...

Sauté: Wash sprouts under cold running water and remove any yellow spots and then cut them in half. Put 1-2 tablespoons of olive ... Cook on each side for about 5 minutes or until golden brown. Fresh ...

Drain once the sprouts are cool to the touch, cut them in half, and set out to dry on paper ... until just before it starts to smoke, add the Brussels sprouts and cook until they start to brown ...

Gently heat 3 tablespoons of oil in a large cast-iron pan. Add the Brussels sprouts, cut-side down, in one layer, and brown in batches. Place in the oven, and roast for 4 minutes. Return the pan ...

Heat over medium-high to 350°. Peel off outer leaves of Brussels sprouts to equal 1½ cups; set aside. Cut remaining sprout cores lengthwise into quarters. 2. Heat butter and maple syrup in a ...

Instead, cut sprouts in half, or just pop them into the pan as they are. Try Brussels sprouts shredded, either eaten raw in a salad or flash-fried with bacon and plenty of butter or a few ...

Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half. Place the ...