Want to transform your humble vegetable into an irresistible side dish? These Parmesan Crusted Brussels Sprouts are tender with a crispy, buttery, Parmesan crust to bring texture and flavor ...

Packed with flavor and not much effort, these parmesan brussels sprouts turn a basic vegetable into an irresistible side dish ...

Whether you like them smashed, roasted, or air-fried, we have 11 different ways to enjoy the notoriously divisive veggie.

Slice the brussel sprouts as finely as you can — they should fall apart so that they are like finely sliced ribbon. Wash and dry the celery and slice it into long shards. Slice the parmesan ...

1. Set the oven at 425 degrees. Have on hand a large rimmed baking sheet. 2. In a bowl large enough to hold all the Brussels ...

The recipe features rich flavors with brioche bread, Gruyère and Parmesan cheeses, shiitake mushrooms, and skillet-softened brussels sprouts. Shrimp and brussels are as natural a combination as ...

Toss the brussels sprouts with 2 Tbsp olive oil and salt and pepper to taste in a mixing bowl. Be careful to not add a lot of salt, because the bacon, anchovy and Parmesan are salty. -Lay brussels ...

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

The pancetta and chestnuts can be fried up to 6 hours ahead - fry them again for 1-2 minutes before adding the freshly cooked Brussels sprouts. Ensure that the sprouts are at room temperature when ...