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from Illustrated Bites

Not Icky, I Promise!

brussle sprouts - hmm, never tried sauteeing them after boiling. (I am one of those weirdos that likes plain boiled brussels sprouts)


Boiled Brussels Sprouts

<em>Editor's Note: Brussels sprouts are a flavorful, versatile, and entirely underrated vegetable. This recipe for Boiled Brussels Sprouts will teach you one of the simplest ways to prepare this hearty vegetable. It only takes five simple ingredients to get these Brussels sprouts from stove to table. Salt, pepper, and butter help to season the sprouts, while boiling them makes them tender yet crisp. To take this delicious Brussels sprouts recipe a step further, you can cover the parboil...

Remove outer leaves from sprouts, and trim. Halve the sprouts by cutting through the stem end. Cook in lightly salted

from EatingWell

Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette


Crock Pot Brussel Sprouts 1 lb brussels sprouts 3 T butter 1 T Dijon mustard 1/2 tsp kosher salt 1/2 tsp black pepper 1/3 c water 1/2 T of maple syrup Directions: Wash and trim your brussel sprouts. Cut them in half and place in your crock pot. Add butter, mustard, salt, pepper, syrup and water. Cover and cook on low for 4 to 5 hours.


Ina Garten's Favorite Thanksgiving Recipes

BALSAMIC-ROASTED BRUSSELS SPROUTS "We all know boiled brussels sprouts are mushy and horrible," says Garten. "But these roasted ones are more like French fries." Cut them the day before, then pop the dish into a 400°F oven while the turkey rests. A balsamicvinegar glaze adds a sweet, acidic edge.