When incorporated with roasted Brussels sprouts, fish sauce can be used in many ways, including as a rich caramel-esque ...

Spread the brussels sprouts evenly on a roasting pan and bake in the oven for 20 minutes or until crispy. For the citrus glaze combine all ingredients in a small sauce pot and bring to a boil.

Make the dressing: In a medium bowl, whisk all ingredients except Brussels sprouts until blended. Add roasted Brussels sprouts and toss to coat. Serve at room temperature.

We've seen brussels sprouts prepared every which way—roasted, shredded, sautéed, boiled, even grilled. Chef Tiffany Faison of Boston's Sweet Cheeks likes to take a simpler approach when it ...

These Indy restaurants serve the best Brussels sprouts that will have you forgetting the mushy ones your parents made you eat ...

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 ...

“It has the traditional flavors of roasted Brussels sprouts, but the candied pancetta and chile take it to the next level.” This dish is an homage to the celebrity chef's father, who she says ...

Everyone can be a fan of Brussels sprouts when this creamy ... Add a splash of water if the sauce thickens too much. Drain the sprouts in a sieve and add to the pan with the creamy mustard sauce.

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 ...