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    You are in: Home / Cookbooks / Veggies: How I Learned to Like Brussels Sprouts
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    78 recipes in

    Veggies: How I Learned to Like Brussels Sprouts

    [Cover photo by JanRoundOz.] Brussels sprouts recipes.
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    2 Reviews |  By Juliann

    You'll actually like brussel sprouts... I swear. My mom always makes it for Thanksgiving and everyone gets 2nds.

    Recipe #144882

    Bon Appetit December 2005. Try this with another vegetable: asparagus, broccoli, etc.

    Recipe #144925

    1 Reviews |  By Oolala

    Copied from a Weight Watchers Cookbook. I have some dieters coming for Thanksgiving this year. I believe the recipe stated that you can use fingerling potatoes or red potatoes but I alway have red potatoes on hand so that is why I listed red potatoes as the potato ingredient.

    Recipe #142537

    I saw this in the Sept. Better Homes issue and it looked beautiful! It tastes even better.

    Recipe #37293

    Brusssels Sprouts are one of my favorite vegetables and I am always looking for new ways to prepare them. These only need a minimum attention before serving, and taste wonderful with my recipe for slow cooked Hoisin Pork Roast.

    Recipe #80712

    18 Reviews |  By KelBel

    I HATE brussels sprouts, but got some in a organic vegetable delivery, and had to figure out an edible way to prepare them. I came up with this, and my hubby and I were fighting over the last one.

    Recipe #104476

    This is a great side dish--goes well with many things.

    Recipe #139992

    A turkey or prime rib dinner just can't go without this! This can be doubled if desired. To save some time cook the sprouts hours in advance or a day ahead.

    Recipe #131243

    Petite Brussels sprouts go nicely with this vinaigrette. Quick to make, easily doubled or cut in half.

    Recipe #56364

    You don't have to make this dish ahead of time but it makes those special occasion dinners less hectic to prepare!

    Recipe #84833

    4 Reviews |  By Rita~

    This is quick and easy. Can be doubled. Use vegetable stock if staying away from meats. Add a couple drops of green food coloring for St. Patty's Day. Don't tell the kids they'll love it!

    Recipe #54632

    I served these to a room full of Brussels Sprout haters…. they were shocked that the side dish they were raving about was actually a food they thought they disliked! The majority of the preparation work comes in removing the core and pulling the Brussels sprout layers apart. This is well worth the effort, as the tender leaves cook quickly and evenly to a beautiful bright green color, lightly glazed with olive oil and bits of crisp pancetta.

    Recipe #120480

    I tried this recipe when I was on a low-carb diet over a year ago. I was surprised at how great these were. They were the tastiest Brussels sprouts I've ever had. I got the recipe from the Atkins website, and I still use it.

    Recipe #111052

    6 Reviews |  By Bergy

    Simple easy recipe. You may substitute pistachio nuts for the cashews.

    Recipe #74830

    This recipe came to me in one of my "I need to mix my salty food with my sweet food" moments. Everyone who has tried it says theses are the best brussels sprouts they have ever eaten, do you have any more?

    Recipe #100701

    4 Reviews |  By Tara

    I love sprouts and this is a really good way to have them rather than just plain. Goes great with meat and potatoes.

    Recipe #42127

    10 Reviews |  By Bergy

    Do ahead and 20 minutes before dinner put them in the oven. There is a difference in the flavor when you finish them in the oven.

    Recipe #12757

    This goes well with Turkey. Cooking time does not include steaming the sprouts or cooking the fried onions.

    Recipe #42944

    For those who hate Brussel Sprouts (and there are loads out there), this dish proves that the humble sprout can be lifted to a culinary high. Try it - you might just like it!!!

    Recipe #78475

    I actually LOVE Brussels sprouts. I've really become fond of them cooked with a bit of sage as well. The roasting gives the outer leaves of the sprouts a crispy texture, while the middles remain nice and tender.

    Recipe #84473

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