Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.
There's nothing like a hearty stew to get you through the colder months. Ours is replete with fresh veggies, from the requisite onion and carrot to artichoke hearts, for a satisfying texture and a dose of nutrients.
Use canned beans to make this dish in a snap. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
Tender and juicy, these ribs are packed with a big smoky punch. You won't believe how quick they are from grill to plate! —Gloria Warczak, Cedarburg, Wisconsin
