Plus, a crucial step not to be missed! 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.

We liken cooking Brussels sprouts to a delicate dance: Too much heat makes them too soft, while not enough results in too firm veggies. Thankfully, cooking the sprouts in an Instant Pot removes any ...

I used to hate Brussels sprouts. That’s probably because the only way I ever had them was boiled or steamed. Then a friend introduced me to roasted sprouts and now they are one of my favorite ...

Long gone are the days when Brussels sprouts had a lackluster reputation. This Jack-of-all-trades brassica finally has found its way to the spotlight, thanks to delicious recipes that coax the best ...

Alexandra Jones is a CNET contributor who writes about food, farming, gardening, and climate change. Her work has been published in USA Today, Forbes Food & Wine, Ambrook Research, and the ...

It’s hard to think of a vegetable more moaned about than Brussels sprouts. Bitter, wind-inducing and odiferous are just some of the complaints levelled against the grandfather of brassicas. And yet, ...

Why is it that brussels sprouts taste so much better at restaurants? Here’s advice from the pros on achieving those caramelized edges at home. It’s not often that a side dish — especially a vegetable ...

Professional chefs share the secret ingredient that transform Brussels sprouts from bland to delicious making them 'sweet and ...