Brussels sprouts have long been considered a love-it-or-hate-it vegetable, but with the right cooking technique, they can win over even the staunchest critics. Their transformatio ...

In a field experiment, scientists compared two groups of insects with different diets and discovered a food-chain reaction.

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 ...

Deeply roasted Brussels sprouts are one of my favorite side dishes. It’s a technique I’ve been experimenting with for years—trying different oven temperatures, playing around with seasonings ...

Brussels sprouts, once the most snubbed item on the roast dinner plate, are now winning over Britons, with their popularity surging in recent years. No longer just a Christmas dinner staple ...

Many grocery stores have shredded Brussels sprouts. This can save you some prep time. If you know you’re going to make this, ...

Cook the pasta, then drain but don’t rinse. To the onion, add the garlic and brussels sprouts, and cook over medium high heat, stirring. As the brussels sprouts soften and get some brown spots ...

Place shredded Brussels sprouts on a separate large baking sheet, and toss with 1/4 teaspoon each of the salt and pepper and remaining 2 teaspoons oil; spread in an even layer. 2. Roast Brussels ...