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.

New holiday tradition incoming.

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 ...

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 ...

Brussels sprouts are notorious for being the most disliked vegetable on the market, but in recent years the close cousin to green cabbage has developed a strong and loyal following from the culinary ...

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 ...

At the elegant restaurant Piora in the West Village, the chef Chris Cipollone separates each brussels sprout into individual leaves to make this autumnal dish. Thinly slicing the sprouts is faster, ...

If you were served boiled Brussels sprouts a kid, there's a good chance you don't have fond memories of the experience. But when cooked correctly, the vegetable both tastes good and offers a variety ...

"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 ...

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 ...