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magazine shaved brussels sprouts with currants and chestnuts
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Instead of roasting, toss your brassicas in a skillet for a quick side dish.
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These roasted whole brussels sprouts get so crispy you’ll worry they’re burnt (they’re not!). Then toss ’em in a date molasses–brown butter glaze.
4.6
(4.62)
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Roasty, toasty brussels soak up this delicious honey sauce, creating a combo you just can’t beat.
4.7
(4.7)
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Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
4.7
(4.67)
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A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.
4.0
(3.87)
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3.7
(3.74)
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We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries. Learn how to make this recipe and more in our online cooking class with Sur la Table.
4.0
(3.82)
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Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them.
4.0
(4.14)
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A new recipe + tips for how to make the crispiest possible brussels sprouts in the oven.
Alex Beggs
Cooking
This Thanksgiving, save your oven for turkey and pie.
Amanda Shapiro
Cooking
A good side needs to do two things: Be low-effort and offer something new, just like these guys.
Alex Beggs
Cooking
Here's how to buy, store, and cook with Brussels sprouts, in season in November.
Rochelle Bilow
techniques
If you "don't like them," you're just doing it wrong
Bon Appétit
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Sure, roasted brussels sprouts are great, but these sauce-doused babies are a dealmaker.
Erika Owen
Videos
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These blondies are the perfect gift to make this holiday season. Claire Saffitz from the Test Kitchen shows us why eggs are a key ingredient to these indulgent and festive two-bite blondies.
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Looking for that side you eat with your eyes, mouth, and tastebuds? Look no further than this hasselback butternut squash. Tales will be told of this Thanksgiving for years to come!
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The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.
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Make this recipe from Caesarstone and Bon Appétit
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Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
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Think of these scones like freeform blueberry muffins. You'll be surprised how easy it is to make them!