Dagan Brussels sprouts are a hybrid, and the cultivation of the variety has resulted in it having a nuanced, slightly grassy flavor. Thanks to this and their firmness, we're a big fan of using Dagan ...

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 ...

Connect with her on Instagram and Facebook, or visit www.CynthiaSass.com. Brussels sprouts are part of the cruciferous family, which also includes broccoli, cauliflower, and cabbage. They are a ...

Place in oven and bake for 25 minutes until well browned and crisp. Serve with brussels sprouts (below) and a bowl of creamymashed potato. Trim off and discard the outer leaves of the brussels ...

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 ...

Bring a large pot of salted water to a boil. Add Brussels sprouts, and cook for 10 minutes. Strain, and drop into a bowl filled with ice and water. After 5 minutes, strain again and set aside.

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 ...