Cook the sprouts in a saucepan of boiling salted water for about 4–5 minutes, depending on their size. After a minute of cooking the sprouts, add the petits pois and cook until the sprouts and ...

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Cool, then store in the fridge for up to 3 days. Trim the sprouts to remove any blemished leaves or stalks. Set up a food processor with the shredder attachment and shred the sprouts. Transfer to ...

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 ...

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Gentle flavors of shallots, mustard, and caraway run through the tender brussels sprouts. Emulate crispy, crunchy deep-fried brussels sprouts with this air-fryer version. Perfect for a holiday ...

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Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Roast: Toss sprouts in olive oil, lay flat on a ...