Achieve restaurant-quality crispiness at home with these roasted Brussels sprouts, using a preheated sheet pan to ensure ...

By Tanya Sichynsky Mark Bittman’s roasted brussels sprouts with garlic.Credit...Christopher Testani for The New York Times.

Editor’s Note: The following report is from The Packer’s Fresh Trends 2023, which provides insight based on survey responses from consumers. Since 1983, The Packer has sponsored 40 major consumer ...

"Fall brings all things root veggies," plant-based chef and recipe developer Fraser Fitzgerald reminds us. And if you haven't picked up some Brussels sprouts from the farmers' market this season, let ...

New holiday tradition incoming.

Most of us fall into one of two camps when it comes to Brussels sprouts: OMG I love them or Ew, they’re so gross. They’re a polarizing vegetable and those who love them know that it’s hard to get the ...

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 comes to ...

A cozy Brussels sprouts salad with shaved sprouts and maple pecans. Sweet, salty, and crisp with a warm, savory touch.

The fourth season of Leave It to Beaver opens with a haunting line: “Beaver, eat your Brussels sprouts.” The directive comes from Mrs. Cleaver, who then spends most of the episode trying to gently ...

I didn’t grow up in a brussels sprouts family, yet through the powerful force of cultural osmosis, I somehow grew up believing that they were always just a little gross. It’s not really a surprise why ...

A crowd-pleasing dish with endless varieties. If you are ever in doubt about what sort of casserole to make ahead for a crowd, make lasagna. There are so many versions that will please children and ...

"What are those?" I asked my mom, suspiciously eyeing the little cardboard tub with its cellophane cover. It held a heap of pale, miniature cabbages. "They're Brussels sprouts," she said. "They're ...