Lisa's right, these roasted Brussels sprouts are delicious ... They are so delicious and tasty." - Lisa Johnson Brussels ...

Season the onions with salt and pepper. Cook the bacon in a separate pan until it’s crispy. Put the Brussels sprouts, onions, and bacon in a large casserole, add the stock and cream, and bring ...

Trim and peel the sprouts. Cut them in half. Slice rashers into small strips. Fry rashers and onion in an oven proof pan until they begin to crisp up. Remove from pan. Add the sprouts ...

While the potatoes and onions are cooking, prepare the sprouts. Trim the base ... then pour into bowls and scatter over the roasted hazelnuts and candied bacon. Serve immediately.

Preheat oven to 325°F. Coat a 2-quart baking dish with cooking spray. It the same baking dish, add the Brussels sprouts, potatoes, onion, garlic, 1 tablespoon olive oil, salt, and pepper. Toss to coat ...

Try Brussels sprouts shredded, either eaten raw in a salad or flash-fried with bacon and plenty of butter or a few spoonfuls of crème fraîche. Throw in some chestnuts for a particularly seasonal ...