This Brussels sprouts recipe features pine nuts, balsamic glaze and freshly shaved Parmesan cheese. Serve the quick and easy side for Thanksgiving. —Taste of Home Test Kitchen This side dish ...

Stir until ingredients are blended and cheese is melted ... After that initial re-introduction, I began searching for ...

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 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 ...

Trim most of the green part off the leeks (use to make soup or pop into the stock pot). Leave the white parts whole, slit the top and wash well under cold running water. Cook in a little boiling ...

Use a paring knife to trim away bottom ¼ inch of each Brussels sprout so the leaves peel away easily. Working from the outside toward the core, use your fingers or the knife to remove each leaf ...

Bring a medium pot of water to a boil over high heat and blanch the Brussels sprouts for 1 minute. Transfer them to a bowl filled with ice water. Drain once the sprouts are cool to the touch ...

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 ...

F&W's guide to brussels sprouts has recipes for every holiday, occasion or course, plus cooking tips that will help you master this ingredient.

Put 1-2 tablespoons of olive oil in a skillet. Place the sprouts flat side down in the skillet. Add salt and pepper to taste. Cook on each side for about 5 minutes or until golden brown. Fresh ...