On a plate combine the brussels sprouts and a slice of ham. Drizzle with the yoghurt dressing and enjoy. Feast on delicious recipes and eat your way across the island with the best reviews from ...

Add the onions and cook until soft. Stir in the honey and sugar and cook until the Brussels sprouts are coated with a nice glaze. (If the glaze gets too sticky, add a couple of tablespoons of water.) ...

F&W's guide to brussels sprouts has recipes for every holiday, occasion or course, plus cooking tips that will help you master this ingredient.

Make the dressing: In a medium bowl, whisk all ingredients except Brussels sprouts until blended. Add roasted Brussels sprouts and toss to coat. Serve at room temperature.

Brussels sprouts get a high-heat roast (key for crispy edges and zero boiled-cabbage flavor) before getting tossed in a sweet soy glaze. Adorn simply roasted brussels sprouts with a soy caramel ...

Use a paring knife to trim away bottom ¼ inch of each Brussels sprout so the leaves peel away easily. Working from the outside toward the core, use your fingers or the knife to remove each leaf ...

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 ...

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 ...