Cooking Light November 2015, Page 42

Updated September 30, 2015
Credit: Jennifer Causey; Styling: Missie Neville Crawford

Since multiple recipes appear on page 42, select the one(s) you want to save, share or create a shopping list for, here.

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Braised Brussels Sprouts with Mustard and Thyme

Credit: Jennifer Causey; Styling: Missie Neville Crawford

Braised Brussels Sprouts with Mustard and Thyme Recipe

If your sprouts aren’t equivalent in size, for larger Brussels, cut to a half size for even cooking.

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Braised Brussels Sprouts with Balsamic and Grapes

Credit: Jennifer Causey; Styling: Missie Neville Crawford

Braised Brussels Sprouts with Balsamic and Grapes Recipe

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Braised Brussels Sprouts with Cider and Bacon

Credit: Jennifer Causey; Styling: Missie Neville Crawford

Braised Brussels Sprouts with Cider and Bacon Recipe

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Braised Brussels Sprouts with Chorizo and Garlic

Credit: Jennifer Causey; Styling: Missie Neville Crawford

Braised Brussels Sprouts with Chorizo and Garlic Recipe

Turn almost any side into a hearty one by adding chorizo. The meaty addition will make your Brussels stand out amongst the crowd for their garlicky wow factor.

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