A pretty delicious way to eat Brussels sprouts. These were a hit at Thanksgiving dinner!

I used to hate brussel sprouts as a kid, but when my husband started buying them recently I decided to give them a whirl and have gotten the recipe pretty perfect!

A little bit different from your typical brussels sprouts dish. This is the vegan version of a dish we served at a restaurant I worked at in San Francisco called Zero Zero. The original dish had crispy pancetta.

A salad that can be a meal or as a side. I will warn you expect heavy gas. If you wish to eliminate most of that add summer savory as it is a natural antigas remedy.

While Brussels sprouts are full of nutrition, they also have a distinct bitterness.Since it's the season for Brussels sprouts, I came up with this tasty dish that features the flavor of the sprouts, and goes well with rice.Don't over boil the Brussels sprouts, but be sure to parboil to the point where they are heated to the middle. Parboil briefly until the overall color is bright and the sprouts become tender.For those who dislike the bitterness of Brussels sprouts, cut into halves, then toss in the ingredients. Recipe by Niwanomomo

My husband loves Brussels sprouts and I used to make this dish a lot in Japan. However, Brussels sprouts are expensive here in Singapore, so I haven't been able to make them. He was thrilled when I made this dish for him for the first time in a long while.The only seasonings used are salt and pepper, so use a generous amount of coarsely ground pepper! Recipe by Urusai mama

This is the best temperature and method that I have found to roast brussels sprouts. I have tried many different ways and doing it this way keeps them from burning and caramelizes each one.