No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Brussels sprouts

Explore 62 recipes, 6 galleries, 26 videos, and more

Brussels Sprouts with Vinegar-Glazed Red Onions

expand

Sauteed Brussels Sprouts

Time:20 mins
expand

Brussels Sprouts with Parsnips

expand

Pan-Roasted Brussels Sprouts

expand

Spiced Lemony Brussels Sprouts

expand

Whole-Wheat Pasta with Brussels Sprouts and Mushrooms

expand

Parmesan Chicken with Mushrooms and Brussels Sprouts

Time:30 mins
Ingredients
  • 1/3 cup panko or plain dried breadcrumbs
  • 1/3 cup grated Parmesan (2/3 ounce)
  • 1 1/2 pounds chicken tenders
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried thyme
  • Coarse salt and ground pepper
  • 3/4 pound cremini or button mushrooms, trimmed and halved (quartered if large)
  • 3/4 pound brussels sprouts, trimmed and halved lengthwise (quartered if large)
expand

Alfred's Diver Scallops with Vegetable Ragout and Osetra Caviar

Ingredients
  • Coarse salt and freshly ground white pepper
  • 6 small potatoes, unpeeled
  • 4 ounces brussels sprouts
  • 1 cup water
  • 1 medium carrot, peeled and diced
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter, cut in pieces
  • 2 tablespoons vegetable oil
  • 12 large (about 1 pound) sea scallops, preferably diver -- harvested, small muscle flaps removed and reserved
  • Alfred's Scallop-Butter Sauce
  • 2 tablespoons chopped chives
  • 2 ounces osetra caviar
expand

Chunky Vegetable Potpie

Ingredients
  • 1/2 butternut squash, peeled and cut into 3/4-inch cubes (about 8 ounces)
  • 1 small head celeriac, peeled and cut into 1/2-inch cubes
  • 2 medium carrots, peeled and cut into thick matchsticks
  • 1/2 cup white cauliflower florets
  • 1/2 cup green cauliflower florets
  • 8 ounces brussels sprouts, cleaned and trimmed, sliced lengthwise if large
  • 1 medium beet, peeled and cut into 1/4-inch pieces
  • 1 small turnip, or 2 parsnips, peeled and cut into thick, 1-inch-long matchsticks
  • 1/4 cup olive oil
  • 3/4 teaspoon salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  • 3 cloves garlic, minced
  • 2 medium shallots, peeled and minced
  • 1/2 cup dry white wine
  • 1 1/2 cup Homemade Vegetable Stock
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons plus 2 teaspoons chopped fresh tarragon
  • 3 tablespoons unsalted butter
  • 1/2 cup milk
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 medium zucchini, cut into thick 1-inch-long matchsticks
expand

Savory Fall Stew

Ingredients
  • 2 tablespoons olive oil
  • 12 ounces hot Italian sausage, cut into small chunks
  • 12 cipollini onions (pearl onions can be substituted), peeled
  • 1 1/2 cups crushed tomatoes
  • 3 cups homemade or low-sodium chicken stock, skimmed of fat
  • One 1/2-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano
  • One 2 1/2-pound butternut squash, peeled, seeded, and cut into 1-inch chunks
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 3 parsnips, peeled and cut into 2-inch-long sticks
  • 1 fennel bulb, trimmed and cut into 1/4-inch-thick slices
  • 12 brussels sprouts, trimmed and cut in half
  • 2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
expand

advertisement

advertisement

advertisement

advertisement