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Brussels Sprouts and Chickpeas

Brussels Sprouts and Chickpeas

Salade tiède de choux de Bruxelles en vinaigrette

Salade tiède de choux de Bruxelles en vinaigrette

Voleront-t-ils la vedette dans votre assiette? Choux de Bruxelles rôtis à l'ail et au Parmesan - Recettes - Ma Fourchette

Voleront-t-ils la vedette dans votre assiette? Choux de Bruxelles rôtis à l'ail et au Parmesan - Recettes - Ma Fourchette

5-Ingredient Mains to Keep Your Spirits Bright (& Your Kitchen Under Control)

5-Ingredient Mains to Keep Your Spirits Bright (& Your Kitchen Under Control)

Simple Sauteed Brussels Sprouts - coconut oil, garlic, lime juice, and red pepper make this simple side dish extraordinary!

Simple Sauteed Brussels Sprouts - coconut oil, garlic, lime juice, and red pepper make this simple side dish extraordinary!

Garlic Balsamic Roasted Brussels Sprouts. These are delicious, easy to make, and will turn any picky eater into a vegetable lover!

Garlic Balsamic Roasted Brussels Sprouts. These are delicious, easy to make, and will turn any picky eater into a vegetable lover!

Maple Glazed Acorn Squash & Brussel Sprouts with Toasted Pecans | 25 LIP SMACKIN' SUPER EASY SIDES!

Maple Glazed Acorn Squash & Brussel Sprouts with Toasted Pecans | 25 LIP SMACKIN' SUPER EASY SIDES!

Brussels Sprouts with Maple Syrup & Walnuts

Brussels Sprouts with Maple Syrup & Walnuts

Spicy Honey Mustard Brussel Sprouts : 2 packs Brussel sprouts, trimmed halved, 2 T. butter, melted 2 T. olive oil, 1 clove garlic, crushed, 2 t. stone ground mustard, 1 T. honey, 1 ¼ t. salt, ½-1 t. red pepper flakes. Steam sprouts 2 mins, add to rest of ingredients, spread on baking tray. bake for 20-30 mins

Spicy Honey Mustard Brussel Sprouts : 2 packs Brussel sprouts, trimmed halved, 2 T. butter, melted 2 T. olive oil, 1 clove garlic, crushed, 2 t. stone ground mustard, 1 T. honey, 1 ¼ t. salt, ½-1 t. red pepper flakes. Steam sprouts 2 mins, add to rest of ingredients, spread on baking tray. bake for 20-30 mins

NYT Cooking: This recipe came to The Times in 2011 from Grace Young, the chef and cookbook writer. Make sure the Brussels sprouts are dry before they are put into the pan, or the liquid will turn the stir-fry into a braise. This dish can be made ahead of time, all the better for a Thanksgiving feast or a weeknight dinner.

NYT Cooking: This recipe came to The Times in 2011 from Grace Young, the chef and cookbook writer. Make sure the Brussels sprouts are dry before they are put into the pan, or the liquid will turn the stir-fry into a braise. This dish can be made ahead of time, all the better for a Thanksgiving feast or a weeknight dinner.

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