Redarling Brussels sprouts look pretty much exactly like mini purple cabbages ... True to their name, The Green Gems hybrid is an attractive plant, with green stalks that are studded with mid-green ...

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 ...

Remove the tough outer leaves of the Brussels sprouts and then trim and cut the the sprouts in half (top to bottom so that the core holds the leaves together). Add the Brussels sprouts to a bowl ...

Long gone are the days when Brussels sprouts had a lackluster reputation. This Jack-of-all-trades brassica finally has found its way to the spotlight, thanks to delicious recipes that coax the ...

Separating the dark green outer leaves from the lighter green cores allows them to both be tender and crispy when you roast them. David Malosh for The New York Times. Food Stylist: Simon Andrews ...

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 ...

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 ...

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 ...