Transfer Brussels sprout leaves to a large salad bowl. Make the dressing ... Use a vegetable peeler to shave strips of Parmesan onto each serving. Finish with freshly ground black pepper.

Your sprouts are now ready for action. You can toss them into a salad ... Brussels sprouts are to boil them, steam them, or better yet, roast them with some olive oil, lemon juice, and Parmesan ...

This fresh and crunchy Kale and Brussels sprout salad tossed in a creamy Caesar dressing and sprinkled with parmesan and croutons is the perfect side salad or light lunch any day of the week!

Pornsriniyom also suggests swapping in Asiago or Pecorino Romano for the cheese if Parmesan ... To make the salad, begin by preheating the oven to 375°F. Mix the Brussels sprouts and sweet ...

This wintery colorful salad is perfect for January and beyond. Full of all the good-for-you foods we crave this time of year, this is a salad you can make again ...

Whisk the parmesan, lemon juice, oil and salt in a bowl until well combined. Discard any damaged outer leaves on the brussels sprouts and shave finely on a mandolin or slice finely with a knife.

Brussels sprouts are making a comeback, as according to new data, more Brits embrace the versatile vegetable throughout the ...

Try Brussels sprouts shredded, either eaten raw in a salad or flash-fried with bacon and plenty of butter or a few spoonfuls of crème fraîche. Throw in some chestnuts for a particularly seasonal ...

Julian Medina of Toloache and Toloache 82's solution to overcooked Brussels sprouts: a quick deep-fry technique finished off with a flourish of queso fresco and roasted pumpkin seeds to up the ...

Brighten up your winter table with this hearty kale salad. A vibrant whole-lemon vinaigrette brings a burst of fresh citrus to the combo of curly kale and shaved brussels sprouts. Crisp ...

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 ...

Try Brussels sprouts shredded, either eaten raw in a salad or flash-fried with bacon and plenty of butter or a few spoonfuls of crème fraîche. Throw in some chestnuts for a particularly seasonal ...