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An easy refrigerator pickling method transforms Brussels sprouts into crunchy, tangy morsels, flavored with dill and garlic. You can also make this quick pickle method with your other favorite vegetables.

This recipe is best made a day (or several hours) ahead of time to allow the Brussels sprouts to really absorb the dressing but it can be served immediately if needed.

Brussels sprouts and oranges create a colorful, sweet-and-savory side dish that will make a beautiful addition to a Thanksgiving or holiday meal.

There are a couple ways to shave Brussels sprouts. One way to do it is by hand—just trim the stem-end of each sprout so that it sits flat on a cutting board. Then, using a chef's knife, cut it into very thin slices. (Trimming the end prevents it from rolling around.) Another way is to use a food processor. Simply place the sprouts in the chute and let the slicing attachment do the work!

Looking for a snack that is nutritious and will satisfy your sweet tooth? These no-bake protein balls are your answer. They’re simple to make and oh so delicious. Unsweetened peanut butter, vanilla protein powder, chia seeds, and flaxseeds are the protein sources that give these no-bake protein balls their name.

Add this simple, low carb side dish to your favorite protein entree. Roasting enhances the flavor of Brussels sprouts, and turkey bacon adds a delicious salt, savoriness. You could use fresh or frozen Brussels sprouts here.

Think you don’t like Brussels sprouts? Keep an open mind and try this recipe. Roasting veggies brings out maximum flavor and the mix of balsamic and cranberries is delicious!