Many shaved brussels sprouts recipes yield fresh and crunchy, autumnal salads — but here, shredding this fall-favorite vegetable is the secret to an amazing roasted brussels sprout side.

1. Blanch the Brussels sprouts in boiling, salted water for 1½ minutes, drain and set aside. 2. Heat the butter and olive oil in a pan over a high heat. Toss the Brussels sprouts into the pan and cook ...

Bring large pan of salted water to boil. Then tip trimmed brussel sprouts and once water is boiling, cook for 5 minutes, drain, run under the cold water until cold, and drain again. 2. Cut the ...

For a substantial fresh salad, try mixing pearl barley with a few interesting ingredients. Cook the pearl barley in chicken stock to add extra flavour. Make sure your brussels sprout are cooked ...

Chef Tiffany Faison of Boston's Sweet Cheeks likes to take a simpler approach when it comes to these tiny vegetables: "Fresh brussels ... W's guide to brussels sprouts has recipes for every ...

Cut a criss-cross at the base of each Brussel’s sprout. Bring a large saucepan of water to a boil ... can be prepared in advance and really wows with the crunchy ... This recipe from Le Cordon Bleu ...