Caramelized Brussels sprouts tossed in a glossy, tangy pomegranate glaze and topped with pomegranate seeds and pistachios is ...

These days, once-maligned Brussels sprouts appear on restaurant menus from local pubs to upscale bars and steakhouses. It’s no shocker that the once humble veggie has regained favor now that they're ...

The first time I roasted Brussels sprouts with crispy bits of smoky bacon, I fell in love with these mini cabbage heads all over again. It’s a side dish I make again and again — and here, I’ve turned ...

The brussels sprouts alone might be crispy-charred perfection, but the butter is the real reason I keep telling everyone I know about this recipe. On our air-fryer episode of “Food People,” Rachel ...

Brussels sprouts are naturally a bit bitter, so pairing them with sweet and tangy flavors works particularly well. My usual go-to glaze is a mixture of mustard, balsamic vinegar, and maple syrup or ...

It’s not often that a side dish — especially a vegetable — steals the show. But on a recent night out at Wolf & Company in Chicago, I enjoyed the best brussels sprouts of my life. Showered with ...

Often overlooked at festive meals, chef James Martin believes that the right cooking technique and perfect seasoning can ...