5 The city Sprouts Recipes to create Tonight

 

Sautéed Brussels Sprouts | No oven side dish

Video taken from the channel: Green Healthy Cooking


 

Dinner Party Tonight Shorts: Roasted Brussel Sprouts

Video taken from the channel: dinner party tonight


 

Garlic Brussels Sprouts Recipe Laura Vitale Laura in the Kitchen Episode 505

Video taken from the channel: Laura in the Kitchen


 

The Best Brussels Sprouts Recipe | Easy Healthy Side Dish

Video taken from the channel: Clean & Delicious


 

#Learn2Love | Brussels Sprouts 3 Delicious Ways

Video taken from the channel: The Domestic Geek


 

How-To Roast Brussels Sprouts Clean Eating Recipe

Video taken from the channel: Clean & Delicious


 

Brussels Sprouts 4 Ways

Video taken from the channel: Tasty


5 Brussels Sprouts Recipes to Make Tonight A favorite fall crop, Brussels sprouts star in these five recipes each containing less than 350 calories. Packed with vitamins C and K, as. Recipe: Brussels Sprouts with Pancetta For this delicious dish you roast Brussels sprouts in the oven and crisp slices of pancetta in a pan on the stovetop.

Once the sprouts are lightly browned, they will be covered in the crumbled Pancetta and dusted with Parmesan cheese, adding a touch of saltiness to the roasted richness of the sprouts. Case in point: These two dozen plus recipes, which showcase our favorite Brussels sprouts cooking methods both from our site and from our favorite spaces around the web. Whether you’re looking for an easy one-pan meal, a simple weeknight pairing, or a Thanksgiving side that’ll wow family and guests, we have the Brussels sprouts recipe.

In a large bowl, combine brussels sprouts, olive oil, vinegar, honey, mustard, and chilli flakes and season with salt. Thread sprouts onto metal skewers. Grill, turning frequently, until sprouts.

Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make. Bottom line is that if they are prepared correctly, Brussels sprouts make an amazing meal.

A good vegan Brussels sprouts recipe always makes me forget that Brussels sprouts are good for me. In this recipe. How to Make It. Heat a large skillet or sauté pan over medium heat. Add the bacon and cook until crispy, about 5 minutes.

Remove to a plate lined with paper towels. Discard all but 1 tablespoon of the rendered bacon fat. Add the garlic, pepper flakes, Brussels sprouts.

Using tongs, arrange brussels sprouts, cut side down, on baking sheet. Roast on bottom rack until tender and deeply browned, 20–25 minutes. Meanwhile, bring.

Love them or hate them, Brussels sprouts are a traditional part of Christmas lunch. Our cookery team and fans on social media have shared their tips and secrets for making the perfect sprouts. Roast sprouts for a fuller flavour.

Senior food editor, Cassie Best, will be roasting her sprouts this year. ”Roasted sprouts. Add the Brussels sprouts leaves to rapidly boiling water. Blanch for 1 minute, then remove to the ice bath.

Drain the leaves and place onto a cloth towel; roll up the towel and gently apply.

List of related literature:

While Brussels sprouts roast, cook 3 tablespoons extra-virgin olive oil, 2 minced garlic cloves, and ½ teaspoon red pepper flakes in 8-inch skillet over medium heat until fragrant, 1 to 2 minutes; remove from heat.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

ROASTED BRUSSELS SPROUTS WITH GARLIC, RED PEPPER FLAKES, AND PARMESAN While Brussels sprouts roast, heat 3 tablespoons olive oil in 8-inch skillet over medium heat until shimmering.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

While Brussels sprouts roast, cook 3 tablespoons extra-virgin olive oil, 2 minced garlic cloves, and ½ teaspoon red pepper flakes in 8-inch skillet over medium heat until garlic is golden and fragrant, 1 to 2 minutes; remove from heat.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Toss, sprinkle with salt and pepper to taste, and cook on medium high heat until Brussels sprouts turn slightly brown.

“The Rainbow Diet: A Holistic Approach to Radiant Health Through Foods and Supplements” by Deanna Minich
from The Rainbow Diet: A Holistic Approach to Radiant Health Through Foods and Supplements
by Deanna Minich
Mango Media, 2018

• On a sheet pan, toss the Brussels sprouts, onions, and garlic with 2 tablespoons of the fat, ½ teaspoon of the salt, the garlic powder, and the turmeric.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

BRUSSELS SPROUTS serves 4 prep time 5 minutes cook time 30 minutes EGG-FREE / NUT-FREE / PALEO-FRIENDLY I love a salty-sweet combination, and these Brussels sprouts hit that nail on the head.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

This is the recipe that finally got my husband to accept Brussels sprouts into his life.

“Easy Keto Dinners: Flavorful Low-Carb Meals For Any Night of the Week” by Carolyn Ketchum
from Easy Keto Dinners: Flavorful Low-Carb Meals For Any Night of the Week
by Carolyn Ketchum
Victory Belt Publishing, 2018

Uncover and add the salt, pepper, and thyme, and cook until the Brussels sprouts are browned and the water is evaporated, 3 to 4 minutes.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Season them with salt, pepper and nutmeg, dip them into yolks of eggs, and roll them in bread crumbs; put them into a pan with a very little cold water, some butter, rolled in flour, and a few minced onions: lay slices of bacon over the top, and bake them in rather a brisk oven.

“The Kentucky Housewife” by Lettice Bryan
from The Kentucky Housewife
by Lettice Bryan
Applewood Books, 2001

Salt the onion lightly, sprinkle with pepper, and cook for another 5 to 10 minutes, stirring often, until the sprouts are deeply colored and the onion is shiny and sweet.

“The Heart of the Plate: Vegetarian Recipes for a New Generation” by Mollie Katzen
from The Heart of the Plate: Vegetarian Recipes for a New Generation
by Mollie Katzen
Houghton Mifflin Harcourt, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

97 comments

Your email address will not be published. Required fields are marked *

  • Okay. I am going to try them today. We are preparing some pork chops in the crockpot. This will be a nice side dish.:) I liked your video and subscribed. Wishing you a Rocking Life!:) <3

  • Tried the balsamic one and the garlic one in the beginning and both of them nearly burnt to a crisp. Don’t trust the time on these. Also the balsamic one had way too much pepper in it and it could’ve done with a bit more honey. All in all tho, pretty good. Worth a shot:)

  • I love brussel sprouts! I cant imagine anyone not liking them! But i dont like broccoli..lol..i use butter and brown sugar on my brussel sprouts….delicious!

  • Please, can I ask you, have you got jet black hair and blue eyes
    I’m asking because the combination is subposidly very rare
    The only other woman I know is Elizabeth Taylor.
    No offence ment and thank for the info I like Brussels
    Must try this one.

  • Could you do #Learn2Love episodes on carrots, celery, cabbage, and asparagus please? I’d love to see what your creative mind could create because most people serve them raw, and that is why most people dislike them.

  • Can’t help but think this is scraping the bottom of the barrel when it comes to presenting a “4 Ways” video. Cut in half and roast ’til almost charcoal × 3 or fry to a perfect charred blackness isn’t exactly boiled, steamed, mashed, roasted baked &/or, souped, is it?

  • I used to boil mine. Then, I started to think of a way to eat more veggies more ways. Tried this….and I am A BELIEVER.
    I’ll never cook any veggie any other way again! Ate almost a whole pan myself.
    The roasting makes them soooo good!

  • a bit too much talking, I tend to get bored waiting for what come next, tuern it off before the end, better to be straight to the point, but it look like a nice recipe thank you.

  • Hey Hey guys! I’m a young chef trying to get big on YouTube, I make quick & simple cooking video tutorials, have a look and subscribe please! ��������❤️❤️

  • This is literally one of the worst music Tasty has ever used for the background of a video. Please hire people with better music taste.

  • After watching this video, I stir-fried some brussel sprouts together with bacon and red onions, drizzled with elderflower-apple vinegar (the best vinegar flavour ever invented!), olive oil and feta. My husband was blown away by how good it tasted. Thank you!

  • I’ve always loved brussel sprouts, but usually just have them boiled. It’s great to see new ways of cooking them. Personally I can’t get enough of sprouts.

  • I like Pan frying my brussel sprouts with butter, but I want to try something new and add this Berry mix of dried cranberries cherries blueberries strawberries and raspberries, but I hope that it gives it a sweeter flavor. I hope that this turns out well

  • Your Recipe is Identical to mine. I do not use Table Salt though. I serve them with Red wine Vinegar. Sometimes Lemon Juice. I eat Lots of Brussels Sprouts, & Broccoli. Garlic too.

  • Cheryl from Trinidad and Tobago i love brussels sprouts it is very expensive in our country but I bought it just to try your recipe i love it very much. I will be doing it some more. thank you

  • I hated these as a child. Saw them in my local store, Birdseye Brand, and they looked delicious. So I tried them and Loved them! Fast Forward to now I am tired of paying $2.00 a small package and decided to YouTube Brussels Sprouts. Your vid came up on Top, tried it and Loved it even more than before, Yum, Yum!! Thanks Soooo Much, Dani!!!

  • Quick take this!

    ———-·´¯¯¯¯`·———
    ,·’¯¯:::’·.
    ‘,::::::::`,
    ‘,::’ ‘:::::,’
    ‘,:::::,’
    ‘,,’.:::,’
    `,,´ ‘.::::,’ Happy Holidays,
    !_ _ _ _ _::::| �������� and good mythical
    !,·´¯`·,:::::! ������������ morning everyone! ��❤️
    | `·-·´::::| ������������
    ,·´¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯:`·, ������������
    ,’,´¯`,,´¯`,:::’, ������������
    ‘,’ `·-·´ `·-·´:::::’,.·-·-·-·.
    ;,,:::::’,.·-·..·´ ‘:
    ‘, ‘.`·————·´.’:::::’¦ \ `·.·´
    ‘, `·..·´:::::,’.·´.·´
    ‘, `·._·´::::, ‘·´.·´
    ‘,_::, ‘.·´
    `·._(¯¯|`)_:,’.·´ ��
    .·´.·´¯!¯`·..´ ❤️ �� ❤️
    .·´:!`·. `·.:’, ❤️ ❤️
    .·´ `·.·´ `·,·’:::’,
    .·´.·::::’, I would appreciate IF you subed to me my goal
    !.´::::::’,
    !. `·.:::::::! this week is 1,000 subscribers!�� have a nice day:)
    `·.!`·-·´::::::,’
    `·-·-·-‘,’:::::,’! ��❤️
    ,’.::::,’
    ,’:::::·´’,:::,’
    ,’.:::·´ ‘,::,’
    ,’:·´ ‘,,’

    and this�� for your ����mom ��
    {\��/}
    ( · ·)
    / > ��
    ! ��finally ❤️
    at leas��t like this comment it’s�� very�� hard tho��

  • I made the honey balsamic one yesterday and it tasted sooo good. But I used sesame oil, soy sauce and a little bit of pizza seasoning.

  • Ummm… I’m too busy looking at her. Ummmm… Was there cooking in this video? LOL…. Sexy………… Sorry Mr.Roasted Brussel Sprouts husband. Your wife is HAWT!!!!!!!

  • Never thought about putting nutmeg into my brussel sprouts. I tend to roast pecans and add them toward the end. I’ll give it a try in the future:)

  • Can I use frozen brussel sprouts for these recipes? I would love more recipes that allow frozen or canned veggies (easy and affordable)!

  • Lol, funny to see other countries make ”something” from Brussel sprouts haha, that’s so not how we people in the Netherlands make them. We cut bottom,so the first leaves come of and then make a small cross in the root part, but that’s not necessary just how our grandparents would do it. Put them in
    lukewarm water and cook them in 10 min with glass lid, so they still have a bit of a bite. Heat another pan with olive oil or butter and put reasonable salt in, plus pepper on high heat for 1-2 min and you’ll never roast them again 😉 this goes very well with potatoes and carbonade flamande! The original dutch kitchen

  • Doing these for the holidays. Am making cabbage and black beans tonight and going to do these spices! I can almost smell it now, yum!

  • “Most people don’t think they taste very good.” Well those people are WRONG. Seriously, brussel sprouts are my faaaaavourite veggie!

  • Easy n healthy recipies. Never me Donald or fast food which is fake food n will get you sick eventually.
    I want the WORLD to eat healthy n restore our God given health, no matter what level.
    Bob appitite!

  • Aww so much waste! you only need to put a little cross in the bottom not cut it all off. Sprouts are lovely roasted like in the video, also in curry ( really! ) in soups, and mashed with cream. Delicious.

  • Hello, lots of love and hugs from Romania, all your cooking recipes are wonderful, I did try them and my family was amazed. Thank you so very much, Doina-laura from Romania

  • HI!
    NOT a good idea getting distracted with your online chat, while doing Youtube vid! It is SO ANNOYING having to twiddle my thumbs til you come back on track! Please do either one thing or the other! Arrrrrrrrrrrrrgh!

  • I LOVE Brussel Sprouts. I always cook them the way you showed in method one. I am going to try method 2!! My 6 year old said to me the other day, “Mommy are brussel sprouts good for you?” Of course they are… so she proceeded to eat one raw!! She is such a daring girl! 

  • The way I got my family to try Brussel Sprouts was saute them with olive oil, lemon juice and minced garlic.  The lemon juice cuts the strong flavor and the garlic adds another element.  Fast and easy!

  • A handful of brussel sprouts quickly fried in GOOD pure olive oil NOT extra virgin and/or some butter, garilc and a dash of salt and pepper….. mmmmmm. Perhaps a dash of parmesan cheese in between. Great stuff.

  • I do the same thing. With olive oil and butter and maybe a splash of wine. But I wrapped them in aluminum foil and just roast them in the oven they come out yummy entender then you don’t have to keep stirring them all the time.

  • I already love brussels sprouts and my favorite way to make them is sauté with bacon (or pancetta) and an onion. But the best part is adding a little maple syrup to the pan so it slightly caramelizes the sprouts. I could eat the whole pan!

  • I made this today for my Italian room-mate and she loved it!!!! We ate all of them at dinner. It’s my first time cooking with brussel sprouts and it was fantastic! Thank you!

  • Okay, you may have opened my mind to Brussells sprouts! I didn’t think it could be done. Do you think our kids can be converted? I’ll report back!

  • OMG Dani..I know this recipe is old…I haven’t had a chance to view your videos, but wow I’m so happy for you how your channel has grown, its incredible! I joined your channel when you had 300k subs….congratulations you’re such an amazing influencer letting everyone know very healthy eating habits! xoxo to you from Chicago, IL

  • I hated Sprouts (I live in Belgium, capital Brussels, we just call them sprouts:-p) when i was a child. Now I love them! Secret to tasty Sprouts is NUTMEG 😉
    That is how we make them over here. Or just steam them and put a little salt an black pepper on.

  • I FREAKING LOVE BRUSSEL SPROUTS!!!!!! (only roasted though) BTW U DONT NEED ALL THESE FANCY INGREDIENTS TO MAKE RLLY RLLY BOMB ROASTED BRUSSEL SPROUTS ALL YOU NEED IS OLIVE OIL SALT PEPPER AND LIKE THE TINIEST PINCH OF PAPRIKA AND BOOM THEIR U HAVE THE BEST BRUSEEL SPROUTS IN THE WORLDDDDDDD

  • No offence to you Brussels sprout lover. Imho, this is probably the worst vegetable ever. Haven’t seen these sold at supermarkets nearby they are extinct. Nobody buys them and good luck to the grower.

  • I`m really not a fan of Brussels Sprouts, BUT after your video, I made that great salad with blue cheese and that really changed my world! So your mission is complete now I know how to love and appreciate Brussels Sprouts:))

  • My dad used to cook them on a stove with orange juice but that’s all remember and I really used to love them! Any ideas on what else I would do?

  • sunday dinner arrives 4 or 5 is perfect dont feel like want any more,but i sometimes reheat them at night time if there are spares:)

  • Just a while ago i realized that I am eating not enough vegetables, so I am writing down all your receipts from #Learn2Love series and hopefully soon, i will able to share some of that via Instagram:)

  • Thank you… I will definitely try these… I usually just boil them until soft… I will do it your way… looks wonderful… I like all the ingredients….����������

  • I hated Brussels sprouts all my life, till I watched your video and I made it, omg, yes yes omg the best ever love it so much, now I am in love it with Brussel sprouts. Thank you.

  • stop shaking your hair, roll your sleeves, dress more appropriate for this kind of videos. I feel that my hair is going to the pot and I could burning my sleeves, to much talking.

  • These look delicious! I would love some recipes with watercress, since I heard that it has the highest ANDI nutrient density score. I would also love any other cooked leafy greens recipes (since I usually stick with salad or smoothies, and would love to cook them instead).

  • Just made the ones with bacon. I never had brussels sprouts before, mum always thought I would hate them. So in order to prove her wrong I made them praying I wouldn’t hate them (I’m not really a veggie person) and it was delicious! It was a big hit with my parents (and me, yay!), so thank you!

  • I just tried this Recipe omg its just amazing I ate all of them lol �� ��. I added lemon juice tho �� thanks! I has become my favorite veggie ❤️

  • Hey Hey guys! I’m a young chef trying to get big on YouTube, I make quick & simple cooking video tutorials, have a look and subscribe please! ��������❤️❤️

  • Just made these right now and OMG they are sooooo delicious �� it’s my first time ever making Brussel sprouts and it was super easy. Thank you sooo much for this recipe��

  • This is a wonderful video, We tracked down an article about 25 New & Soon-To-Be-Released Cookbooks We Can’t Wait For let’s read about it https://www.allmomclub.com/25-new-soon-to-be-released-cookbooks-we-cant-wait-for/

  • Just found your channel and subscribed. I love brussel sprouts as well as all my kids. I mainly steam mine and serve with baked chicken or salmon but I love them with things like pot roast as well. Thanks for the video.

  • Great series. I also recommend a brussels sprouts soup. When they are in one piece I don’t like brussel sprouts.. but in this soup I love them and could eat the whole pot:-) 
    Thanks for your videos! A lot of good ideas:-) Greetings from Austria!

  • It Tastes Good Just Boiled w Butter w a dash of pepper and salt but Yesssss Laura You are right!!!!! About this recipe!

    I love ALL your recipes, Thanks for saving my Tiny get togethers! And BBQ parties! ❤️ Love from CA

  • Hi D. Thanks for this recipe I purchased Brussels sprouts the other day but never had them. So I looked you up to see how you make them. This is my go to recipe. Taste so good but I didn’t have as much as you did so I need to play around with the salt. But definitely love this. Thanks for sharing God bless you and your family.

  • I’m going to make this recipe tommorow. Not much of a brussel sprouts eater. I was thinking of including the brussel sprouts as a side dish with St. Louis style ribs as the main dish.

  • I’m not about to be rude but honestly this recipe is the most basic way to cook vegetable in Vietnam and it means that we have hundreds of other developed versions for them that could make the ingredients just much more awesome. It is to say, if you ever come to visit my country, it worth your time just because of the food itself.

  • I liked your energy and your demonstration thoroughness and delivery. I also dig that you had the book ‘Mastering The Art of French Cooking’ in the back ground. There’s one in my kitchen too. Will check out another one of your cooking episodes. Thank you very much.

  • Have just discovered your channel through the collab video with Donal Skehan and wish I’d found you years ago!
    How about a #Learn2Love episode on cabbage?

  • I think my tongue, salivary glands, brain, and soul just had an orgy and they are deliciously exhausted JUST FROM THE VISUAL! Oh, what glory awaits when I actually make this in my kitchen and literally smell and taste this magnificently crunchy, delectable creation! Brussel sprouts? ��? Yesssssssss! �� Brussel sprouts! Because they’re AWESOME when handled with love and care! Danke, danke, DANKESCHON! Heavenly!

  • Would love quick lunches, chicken salad, tuna salad, etc. these look delicious. Will definitely try. How about last minute dinners when you are tired?

  • I saw your brussel sprout recipe this morning on my smart phone before breakfast. It looked so good and easy to make. Plan to make it tonight.

  • I’ve never liked the brussels sprouts I’ve had once or twice in my 72 years, but have been eager to learn how to like them for their cruciferous benefits. When I get the ingredients you use (don’t have now), I’d like to come back to this and make it myself. Thanks for such a good video. Is your husband your camera guy? Why not give him a taste, too, while he’s videoing.

  • Well I never try sprouts before and Iam so exited to try them and discover what they taste like so I got a bag of them and your recipe look good and tasty so I will definitely have them as a side dish today

  • Geez all your interaction with your followers while cooking drove me nuts. I came here only for the recipe! Can’t watch this format more than 5 min.

  • I used to refuse brussels sprouts until my Dad had a crop of lettuce that refused to grow one day and substituted the brussels sprouts in the salad bowl instead… properly prepared (raw or lightly tender) really make them awesome. You will try them again if you give them change done right!

  • I am 50 years old, never have I tried Brussel Sprouts. About a week ago, I tried them for the first time at the Habit Grill. Tonight, I am going to try your recipe.:)

  • I noticed the female ALWAYS wear their all over the place. At least pull it up. This recipe does wonderful. Wear an apron also. ☺☺☺

  • Broccoli. I am trying to incorporate more veggies. I am so picky! These 2 videos on Brussel sprouts and cauliflower really did help. If I can mask the taste I am more apt to eat!!!

  • I made all three of these and I loved it. The only thing is you need to eat them right after its cooked. I tried to eat them as leftovers and didn’t like it so much.

  • “I don’t like something that tastes like feet just as much as the next guy!”

    Lololol… Oh Laura… I have been watching you for years and years and I just adore you! Anytime I want to learn how to cook something you are always the first person I turn to. I search whatever I’m cooking with your name and you never let me down!!! It all started years ago with the stuffed mushrooms and I have been a tried and true follower ever since. I still use that recipe to this day and it is phenomenal!

  • People who don’t like good old brussel sprouts… �� Get the f… Outta here!
    I absolutely love them… The smell of them with sugar when they’re boiling omg �� YUMMY YUMM YUMM ��

    This actually sounds good. Brussel sprouts W/ Garlic butter. ��

  • Flipped face down. Nice close high heat, some homemade herb butter with your choice of herb i like parsley,cilantro, fresh garlic, dill & rosemary with salt and pepper & some Non or lightly salted butter lettem get a nice crisp face down, flip em let em get that crizpy on the leaves and finish them on high heat for a few seconds. Turn off heat! and finish with light* apple cider vinegar, while giving a nice consistent toss over heat. Finished & serve.

  • I also just made brusselsprouts taste better. Also used some sliced almonds. Just of curiosity, why do Americans pan fry with olive oil? In Australia we generally use sunflower oil or rapeseed oil. Olive oil is cold pressed and usually used with cold dishes like salads. Curious to hear your thoughts.

  • I never tried brussel sprouts because they get such a bad rep. until i realized that i never actually had one before…i bought a few to cook so lets see what side i take:3

  • Hmmm… I’ve binge watched brussel sprout vids cause I get cooking anxiety and want them to be great. This is one of the better ones. I subbed the nutmeg for lemon zest. Great recipe!

  • I just tried these for today’s dinner, my family just loved them!!!! They were gone in a blink!!! Thanks for sharing such a delicious recipe! Subscribed!

  • I just made these and they are delicious. I’m not sure if eating the entire batch will give me a stomach ache but I can’t stop eating them ��

  • Did they can read mind….just when I thought that it would be great if they make a video on stinky brussel sprouts and here they are. You guys are great.

  • Have eaten Brussel sprouts since before she was born, always cooked them till tender, never saw a grey sprout, otherwise interesting recipe, so she’s going to improve traditional recipes? Seems arrogant, most traditional recipes are made with fresh ingredients, there wasn’t any supermarket food available when most of what’s called traditional recipes were created, Nothing to clean.

  • Turnips. A good turnip recipe. by the way, the balsamic vinegar was the key to making the brussels sprouts tasty. it added so much flavor/tang to the vegetables. without they were too bland.

  • Trying to incorporate more vegetables so before seeing this video I bought some frozen Brussels Sprouts. Will the frozen work with this recipe.

  • I’ve never tried brussel sprouts, but after seeing this video I’m soooo ready to try them out with your recipes thanks for sharing.

  • I love all vegetables and with your newly found channel I am having a field day learning all the different things I can mix and add to my vegetables. Thank you!!!!

  • I never had brussels sprouts so I was so scared of making them wrong but I did this, minus the garlic powder and only for 25 minutes, and it was SO good. I also added just a splash of lime and it was GREAT! My fiance who normally only has them boiled said he absolutely loved them too and “enjoyed how they were just so cute”. I’m so glad I found this video:) great job

  • i already love Brussels sprouts but i don’t have enough recipes for them so thank you for sharing. another food that i love but really don’t know how to use is bell peppers (i normally throw it on pizza or omelets). some things i have wanted to try but don’t know how to use include egg plant, zucchini, just about any type of squash, sweet potatoes, and pumpkin.

  • Thank you for the wonderful video I have always boils mine and I have eaten roasted ones on holidays before and I’ve always loved them last night I try to make them on my own and they didn’t turn out but now I watched your video and they look good if ands or I will try to make them tonight my mistake was I didn’t cut them in half so they didn’t cook good all the way through when i did it on my own

  • Oh my thank! You! So much for these recipes, I truly love brussel sprouts but didn’t know how to make them taste good. I’m gonna try all three of these dishes. #Tfs ������

  • Great recipe! Been craving Brussels sprouts since the first time I tried in Seattle. Couple years back.. very similar taste. Cooked it last night. Came out great��. Thank you for sharing:)

  • I love brussel sprouts and when my friends came to know about that they laughed!!!!! What’s bad…. just my tastes are little different….

  • Hi Dali I am in 20 20 I did make your thabule salad and chia pudding Recipe it came very well I never bought Brussels brought bicouse I didn’t know how to cook them this Recipe is very interesting. U are adorable person thanks for sharing with US this delicious Recipe
    LOVE YOU

  • Those certainly look delicious! I am a lover of Brusel sprouts, Laura thank you for the recipe!!! I am going to try them just the way you cook them!!

  • I just discovered your channel and binged watch your videos when I should have been sleeping. (Totally worth it) I love love love your videos, super excited to try everything all at once. For the learn to love series I’m interested to learn ways to cook eggplant, zucchini, and squash.

    Thanks for making me excited about cooking again.

  • Searing brussel sprouts on the stove like this is my favorite way to have them. I also like to drizzle some honey with a few other yummies and to the pan with them. Thanks for sharing your recipe!

  • I’ve always either boiled or steamed brussels but have seen them roasted. Now that I know the process,
    i can make them. Thanks very much!